Chutney-Turkey Salad On Focaccia

• 1/2 cup finely chopped celery
• 1/3 cup hot mango chutney
• 3 tablespoons light mayonnaise
• 1 teaspoon sesame seeds, toasted
• 2 cups chopped cooked turkey (about 10 ounces)
• 1 (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas
• Olive oil-flavored cooking spray
• 1 small zucchini, cut lengthwise into 8 (1/4-inch) slices
• 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
• 8 spinach leaves
• 2 tablespoons reduced-fat Caesar dressing
• 4 teaspoons Dijon mustard

1. Preheat oven to 350u0b0.
2. Combine first 4 ingredients in a medium bowl. Add turkey; toss gently to coat.
3. Cut each bread piece in half horizontally. Spray cut sides of each piece with cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350u0b0 for 12 minutes or until toasted. Spread 1/2 cup turkey salad over each bottom half. Top with zucchini slices, roasted peppers, and spinach; drizzle with dressing. Spread mustard over top halves of bread; place on top of sandwiches. Cut each sandwich into 4 wedges.

celery, chutney, light mayonnaise, sesame seeds, turkey, pitas, olive oil, zucchini, red bell peppers, leaves, mustard

Taken from www.myrecipes.com/recipe/chutney-turkey-salad-on-focaccia (may not work)