Roasted Turkey Sandwich With Blueberry Chutney

Ingredients
  • 1 loaf French baguette 2878
    Italian Home Bakery Baguette Vienna Style 335G
    $2.15 • Ea
  • 1/2 cup mayonnaise 2879
    Hellmann's Mayonnaise Real 445ML
    $5.39 • Ea
  • 1/4 cup Dijon mustard 2880
    French‘s Mustard Dijon Squeeze 325ML
    $3.51 • Ea
  • 2 tablespoons tarragon, chopped 2881
  • 1/2 teaspoon kosher salt 2882
  • 1/4 teaspoon black pepper, freshly ground 2883
  • 1 each bibb leaf lettuce, cleaned 2884
    Lettuce Green Leaf 1EA
    $2.69 • Ea
  • Blueberry chutney, 1 cup 2885
  • 1/4 cup asiago cheese, grated 2886
    Kraft Cheese Shredded Parmesan Romano Asiago 200G
    $7.98 • Ea
  • 12 ounces turkey breast, baked and sliced 2887
    Maple Leaf Natural Selections Turkey Breast Oven Roasted Gluten Free 175G
    $6.47 • Ea
  • 1 each tomato, sliced 2888
    Tomato Hot house Large 1EA
    $2.15 • Ea
Directions

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.