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Epicurious

Roast Turkey with Blue Cream Cheese on Multigrain Bread

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.

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