Roasted Turkey Sandwich With Blueberry Chutney

Ingredients
  • 1 loaf French baguette 2878
    The Bakery White Baguette 235G
    $1.08 • Ea
  • 1/2 cup mayonnaise 2879
    Hellmann's Mayonnaise Real 340ML
    $5.15 • Ea
  • 1/4 cup Dijon mustard 2880
    French‘s Original Dijon Mustard 354ML
    $2.10 • Ea
  • 2 tablespoons tarragon, chopped 2881
    Great Value Tarragon Leaves 20G
    $2.13 • Ea
  • 1/2 teaspoon kosher salt 2882
  • 1/4 teaspoon black pepper, freshly ground 2883
  • 1 each bibb leaf lettuce, cleaned 2884
    Lettuce Boston Head 1EA
    $2.13 • Ea
  • Blueberry chutney, 1 cup 2885
  • 1/4 cup asiago cheese, grated 2886
    Kraft Shredded Cheese Natural Asiago, Parmesan & Romano 200G
    $7.53 • Ea
  • 12 ounces turkey breast, baked and sliced 2887
    Your Fresh Market Turkey Breast 150G
    $3.24 • Ea
  • 1 each tomato, sliced 2888
    Beefsteak Greenhouse Tomatoes 1EA
    $1.59 • 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.