Village Tavern Turkey with Blue Cheese and Cranberry-Apricot Chu

Village Tavern Turkey with Blue Cheese and Cranberry-Apricot Chutney Sandwich 

INGREDIENTS

4 Slices                     Thick Sliced Sandwich Bread

4 Tablespoons        Cranberry-Apricot Chutney (Recipe Follows)

6 oz. wt.                     Sliced Leftover Roast Turkey or Shredded Leftover Turkey Meat

2 oz. wt.                     Blue Cheese Crumbled

2 Tablespoons        Extra Virgin Olive Oil

½ Cup                        Arugula

                                    Salt and Black Pepper to taste

As Needed               Extra Virgin Olive Oil

PROCEDURE

1.    Pre-heat a large non-stick pan over medium-high heat.

    2.    Place bread slices on a work surface. Spread chutney on 2 bread slices. Arrange turkey on top, dividing evenly, sprinkle cheese.

    3.    Spread mayonnaise on the remaining 2 bread slices; cover each sandwich, mayonnaise side down.

    4.    Drizzle extra olive oil on pre-heated pan. Place the sandwiches and cook until bread is crisp on both sides and cheese is melted.

    5.    Put arugula in a small bowl. Drizzle with enough olive oil to coat; season with salt and black pepper.

    6.    Open sandwiches; arrange arugula on each one. Close sandwiches and cut in half.

    7.    Serve immediately.

 CRANBERRY-APRICOT CHUTNEY

Yield: 2 ½ CUPS

INGREDIENTS

¼ Cup                        Granulated Sugar

1 Can                         Whole Berry Cranberry (14 oz. can)

1 Cup                         Dried Apricots, diced ¼ inch

3 Tablespoons        Cider Vinegar

1 Tablespoon          Fresh Ginger, minced

½ Cup                        Yellow Onion, minced

PROCEDURE

1. In a sauce pan over low heat,  combine all ingredients.

2. Simmer for 25 minutes, stirring occasionally until thick.

3. Cool down, store and refrigerate until ready to use.