Turkey and Cranberry Chutney Sandwich

Turkey and Cranberry Chutney Sandwich
Tom Schierlitz
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Serves 1
preparation
15
minutes
cooking
15
minutes

Ingredients

2
tablespoons
cranberry or some other fruit chutney
2
tablespoons
chopped toasted pecans
2
slices sourdough bread
2
ounces
thinly sliced roasted turkey
2
ounces
Brie, sliced
1/4
cup
arugula

Directions

  1. In a small bowl, combine the chutney and pecans.
  2. Spread the chutney mixture on the bread and form a sandwich with the turkey, Brie, and arugula.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 585
  • Fat 29 g
  • Sat Fat 11 g
  • Cholesterol 82 mg
  • Sodium 1,381 mg
  • Protein 32 g
  • Carbohydrate 52 g
  • Sugar 13 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 231 mg
What does this mean? See Nutrition 101.

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