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Turkey and Chutney Sandwiches

Makes: 12 servings
Serving size: 1/2sandwich
Start to Finish 25 mins
Turkey and Chutney Sandwiches
  • 3  medium carrots
  • 1/2  cup  chutney, snipped
  • 1/3  cup  light mayonnaise dressing or mayonnaise
  • 6 6 - 7  inches  Italian bread shells (Boboli) or Italian flatbreads (focaccia)
  • 12  ounces  thinly sliced cooked turkey
  • 6  ounces  thinly sliced smoked Gouda cheese
  • 6  large romaine leaves
  • 6  fresh tarragon sprigs

1. Peel carrots. Using a vegetable peeler, carefully cut carrots into long, thin ribbons. Place in cold water to crisp; set aside.

2. In a small bowl stir together the chutney and light mayonnaise dressing. Using a serrated knife, slice bread shells or flatbreads in half horizontally.

3. For each sandwich, spread a cut side of bread shell with mayonnaise mixture. Top with the turkey, Gouda cheese, a romaine leaf, carrot ribbons, a fresh tarragon sprig, and the remaining half of the bread. To serve, slice each sandwich in half. Makes 12 servings (1/2 sandwich per serving).

Nutrition Facts (Turkey and Chutney Sandwiches)
  • Servings Per Recipe 12,
  • cal. (kcal) 283,
  • Fat, total (g) 10,
  • chol. (mg) 29,
  • sat. fat (g) 3,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 16,
  • vit. A (RE) 567,
  • vit. C (mg) 3,
  • sodium (mg) 818,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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