Roasted Turkey Sandwich With Blueberry Chutney

  • 1 loaf French baguette 2878
    Premiere Moisson Baguette French Parisian 475G
    $3.01 • Chq
  • 1/2 cup mayonnaise 2879
  • 1/4 cup Dijon mustard 2880
    French's Mustard Dijon Squeeze 325ML
    $4.96 • Chq
  • 2 tablespoons tarragon, chopped 2881
    Compliments Organic Tarragon 28G
    $2.47 • Chq
  • 1/2 teaspoon kosher salt 2882
  • 1/4 teaspoon black pepper, freshly ground 2883
  • 1 each bibb leaf lettuce, cleaned 2884
  • Blueberry chutney, 1 cup 2885
  • 1/4 cup asiago cheese, grated 2886
    Kraft Cheese Parmesan Shredded Romano Asiago 200G
    $7.28 • Chq
  • 12 ounces turkey breast, baked and sliced 2887
    Maple Leaf Natural Selections Turkey Breast Oven Roasted 175G
    $9.45 • Chq
  • 1 each tomato, sliced 2888
    Vine Ripe Tomatoes ~ 1LB
    $5.98 • Chq

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.