Smoked Turkey, Mango Chutney, and Blue Cheese Sandwiches
Book Description
Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from
Pick up almost all these ingredients in the deli section of your grocery store. Mango chutney works its magic again. Its complex flavor can tune up many old standards.
Servings: 4
6 ounces mild blue cheese (such as Maytag, Gorgonzola, or Stilton)
1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons bottled mango chutney, large pieces of mango chopped up
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon
4 (5-inch) pieces Italian or French bread, cut in half lengthwise
1 pound thinly sliced smoked turkey
8 to 10 arugula or lettuce leaves
Make the cheese spread: Mash together the cheese, mayonnaise, chutney, parsley, and lemon juice. Adjust the seasonings to your taste.
Make the sandwiches: Spread the cheese mixture on each half of the bread slices. Layer each sandwich with turkey and lettuce. Serve as open-faced sandwiches or top with a second slice of bread.
