For the spread on this sandwich, we mix the cream cheese with a full-flavored blue, but you could mix in Major Grey’s chutney instead for a tasty alternative. I like to roast a whole bone-in turkey breast and serve it one night for dinner, then use the rest for sandwiches or salad. However, any good-quality precooked sliced turkey breast will work. I would eat this with a bowl of Cream of Celery Soup (p. 141) for an easy, comforting weeknight dinner.
Recipe information
Yield
makes 2 sandwiches
Ingredients
Preparation
In the bowl of an electric mixer, use the paddle attachment to whip the cream cheese and blue cheese until fluffy and completely blended. (Alternatively, you can do this in a small bowl with a wooden spoon by hand.) Slather blue cream on 4 slices of the bread, and top with sliced turkey and the remaining bread slice. Feel free to add lettuce, tomatoes, or sliced cucumbers, if you like.
