A Grilled Roasted Turkey & Provolone Sandwich

Total Time
Prep 5 mins
Cook 5 mins

What a lovely surprise this sandwich is. Not only does it taste great, it is really quick and easy to make. Make sure to use the chutney it adds a nice depth to the overall flavor of the sandwich.

Ingredients Nutrition

  • 2 slices bread, Italian, thick
  • 2 tablespoons mayonnaise (or miracle whip)
  • 1 tomatoes, cut into four thin slices
  • 14 teaspoon salt
  • 14 teaspoon pepper, fresh ground black
  • 1 tablespoon basil, thinly sliced fresh
  • 3 slices turkey, oven roasted
  • 2 slices cheese, provolone
  • 1 tablespoon mango chutney
  • 1 tablespoon butter, frying


  1. Spread the mayonnaise on the two slices of bread.
  2. Add the tomato slices and sprinkle with salt and ground pepper.
  3. Next add the sliced basil over the tomato.
  4. Now add the turkey slices.
  5. Add the mango chutney to one of the slices of cheese, then top with the other slice.
  6. Lastly you will add the cheese slices over top of the turkey meat.
  7. Top with your remaining slice of bread and lightly butter, both sides.
  8. Place in a medium low pan and fry until golden brown.
Most Helpful

We tried this sandwich with Thanksgiving leftovers...it was wonderful. The Mango Chutney gives it such a different flavor than a regular turkey sandwich..the basil was good too...I was nervous that it would be a bust but my husband loved it! Thanks - do over and I emailed it out to some others too...

wienkamp November 27, 2010

Yummy sandwich. I used my leftover Thanksgiving turkey and instead of mango chutney, I used Cranberry Chutney and left off the tomato and basil. I made these sandwiches in my panini maker so the cheese was melted and the bread was toasted. Absolutely delish!!! Made for the Everyday is a Holiday tag, November, 2011.

Nancy's Pantry November 30, 2011

Yum! I ate this wonderful sandwich for lunch. It was very quick and simple to put together, I never thought that Turkey and Basil will go together but I really enjoyed all the flavours. Thank you Baby Kato for posting your recipe.

Chef floWer October 17, 2010

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