Peel carrots. Using a vegetable peeler, carefully cut carrots into long, thin ribbons. Place in cold water to crisp; set aside.
In a small bowl stir together the chutney and light mayonnaise dressing. Using a serrated knife, slice bread shells or flatbreads in half horizontally.
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).