Roasted Turkey Sandwich with Blueberry Chutney

Ingredients	Amount
French baguette	1 loaf
Mayonnaise	½ cup
Dijon mustard	¼ cup
Tarragon, chopped	2 tbsp.
Kosher salt	¼ tea.
Black pepper, freshly ground	¼ tea.
Bibb leaf lettuce, cleaned	1 ea.
Blueberry chutney, (recipe here)	1 cup
Asiago cheese, grated	¼ cup
Turkey breast, baked and sliced	12 oz.
Tomato, ripe and sliced	1 ea.

Method

1. Cut the bread in half lengthwise and place on a work surface, cut sides up.

2. Mix the mayonnaise with the mustard, tarragon, salt, and pepper.

3. Spread the mayonnaise on both sides of the bread to taste. Cover mayo with lettuce leaves then spread with blueberry chutney.

4. Top with a little of the grated cheese and arrange the sliced turkey evenly over the cheese and top with the sliced tomato.

5. Place the top piece of bread over the lettuce, pressing down to adhere.

6. Slice crosswise on the bias into equal portions, arrange on plates, and serve.

Yield: 4 sandwiches