Hot Turkey Sandwiches

Hot Turkey Sandwiches


(2 votes) 5 2

Serve these quick-to-make sandwiches for lunch on the Friday after Thanksgiving or any time you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor. Bottled gravy will work fine in this recipe.

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Bradenton, FL


  • 8 1 oz. slices French bread
  • 2 Tbs. light mayonnaise
  • 1/4 C. turkey gravy
  • 4 reduced-sodium bacon slices, cooked and cut in half
  • 12 oz. sliced cooked turkey breast
  • 2 slices provolone cheese, halved
  • 1 C. arugula
  • 1 Tbs. cranberry-shallot chutney

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Preheat oven to 400 degrees. Place bread slices on a baking sheet. Spread light mayonnaise evenly over 4 bread slices. Spread turkey gravy evenly over remaining 4 bread slices. Top the mayonnaise-spread slices evenly with bacon slices, turkey breast, and provolone cheese. Bake at 400 degreesĀ for 10 minutes or until cheese is melted. Top cheese evenly with arugula. Drizzle with cranberry-shallot chutney. Top with gravy-spread bread slices. Press sandwiches together.

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