You can even roast a few extra servings of turkey for this reason, because this chestnut sandwich is perfect for days when only one cool sandwich between the two holidays fits into the strict agenda of days spent visiting relatives and filming. It is also healthy because we use rye bread instead of gluten filled normal bread.
The berry chutney is optional, but it throws a lot of flavor on it.
Preparation time: 15 minutes
Servings ; 2
Ingredients
4 thin slices of rye bread
4 tablespoons mayonnaise
4 slices of roasted turkey
4 medium iceberg lettuce leaves
2 tablespoons chestnut paste (no problem if sweetened)
2 large tablespoons cranberry chutney (optional)
150 g thinly sliced mozzarella
Preparation
Toast the bread slices while mixing the mayonnaise with the room temperature chestnuts cream.
Brush the inside of the slices with it, you can layer the iceberg lettuce, the meat, and if you have a sweet berry chutney add it .
Put the mozzarella slices on it, and if you want it melted, grill the tops of the sandwiches for a few minutes, then put the other bread slice on it as well .
Homemade chestnut cream
*** Cook chestnuts and drain well . Melt sugar with water and add to chestnuts .Puree it and cook a little .
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