Roasted Turkey Sandwich With Blueberry Chutney

Recipe by Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone

Ingredients

1 loaf French baguette

1/2 cup mayonnaise

1/4 cup Dijon mustard

2 tablespoons tarragon, chopped

1/2 teaspoon kosher salt

1/4 teaspoon black pepper, freshly ground

1 each bibb leaf lettuce, cleaned

Blueberry chutney, 1 cup

1/4 cup asiago cheese, grated

12 ounces turkey breast, baked and sliced

1 each tomato, sliced

Preparation

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

Ingredients