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How To Make A Chutney Turkey Salad On Focaccia Recipe


Chutney-Turkey Salad on Focaccia Can be used as appetizers or main meal.


  • 1/2 cup finely chopped celery
  • 1/3 cup CROSSE & BLACKWELL Hot Mango Chutney
  • 3 tablespoons mayonnaise
  • 1 teaspoon sesame seeds, toasted
  • 2 cups chopped cooked turkey
  • 1 package BUITONIĀ® Italian Herbs and Cheese Focaccia Bread Mix, prepared according to package directions
  • 2 tablespoons extra virgin olive oil
  • 1 small zucchini, cut lengthwise into
  • 8 (1/4-inch) slices
  • 1 (7-ounce) jar roasted red bell peppers, drained and sliced
  • 8 spinach leaves
  • 2 tablespoons prepared Caesar dressing
  • 4 teaspoons Dijon mustard


1. PREHEAT oven to 350*F.

2. COMBINE celery, chutney, mayonnaise and sesame seeds in medium bowl. Add turkey; toss to coat.

3. CUT prepared bread in half horizontally. Brush olive oil on cut sides. Place bread in a single layers on jelly-roll pan. Bake at 350*F for 12 minutes or until toasted. Spread 1/2 cup turkey salad over bottom half.

4. Top with zucchini slices, roasted peppers and spinach; drizzle dressing over vegetables. Spread mustard over top half of bread; place on top of sandwich. Cut into 12 slices.

Makes 12 appetizer servings.

How To Make A Chutney Turkey Salad On Focaccia Recipe
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