Roasted Turkey Sandwich With Blueberry Chutney 
Summary: Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone
Ingredients
- French baguette: 1 loaf
- Mayonnaise: ½ cup
- Dijon mustard: ¼ cup
- Tarragon, chopped: 2 tablespoons
- Kosher salt: ½ teaspoon
- Black pepper, freshly ground: ¼ teaspoon
- Bibb leaf lettuce, cleaned: 1 each
- Blueberry chutney, 1 cup
- Asiago cheese, grated: ¼ cup
- Turkey breast, baked and sliced: 12 ounces
- Tomato, sliced: 1 each
Instructions
- Cut the bread in half lengthwise and place on a work surface, cut sides up
- Mix the mayonnaise with the mustard, tarragon, salt, and pepper
- Spread the mayonnaise on both sides of the bread to taste
- Cover mayo with lettuce leaves then spread with blueberry chutney
- Top with a little of the grated cheese and arrange the sliced turkey evenly over the cheese and top with the sliced tomato
- Place the top piece of bread over the lettuce, pressing down to adhere
- Slice crosswise on the bias into equal portions, arrange on plates, and serve
Number of servings (yield): 4
