| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
December 19 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Stilton; crumbled (about 1 |
|
|
; 1/2 cups) and |
|
|
; softened |
| 6 |
tb |
Mayonnaise |
| 2 |
tb |
Bottled mango chutney; or to taste, any |
|
|
; largepieces chopped |
| 1 |
tb |
Minced fresh parsley leaves; up to 2 |
|
|
Fresh lemon juice to taste |
|
|
Four; (5-inch) lengths of |
|
|
; Italian or French |
|
|
; bread, halved |
|
|
; horizontallyand |
|
|
; toasted |
| 3/4 |
lb |
Thinly sliced smoked turkey breast |
|
|
Arugula or lettuce leaves |
INSTRUCTIONS
In a small bowl mash together with a fork the Stilton, the mayonnaise, the
chutney, the parsley to taste, the lemon juice, and salt and pepper to
taste until the mixture is combined well, spread the halves of the bread
with the Stilton mixture, and divide the turkey between the bottom halves
of the bread. Top the turkey with the arugula and cover the sandwiches with
the top halves of the bread.
Makes 4 sandwiches.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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