Pancetta-Arugula-Turkey Sandwiches

• 12 multigrain sourdough bakery bread slices
• 5 ounces soft ripened blue cheese
• 1 1/2 pounds sliced roasted turkey
• 1/2 cup whole-berry cranberry sauce
• 12 cooked pancetta slices
• 2 cups loosely packed arugula
• 1/4 cup whole grain Dijon mustard

1. Spread 1 side of 6 bread slices with blue cheese. Layer with turkey, cranberry sauce, pancetta, and arugula. Spread 1 side of remaining 6 bread slices with mustard, and place, mustard sides down, on arugula.
2. Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.
3. Bacon-Horseradish-Turkey Sandwiches: Substitute 6 split croissants for bread, 6 Havarti cheese slices for blue cheese, 6 cooked bacon slices for pancetta, and peach preserves for cranberry sauce. Stir 1 Tbsp. refrigerated horseradish into peach preserves. Proceed as directed.

bread slices, blue cheese, turkey, wholeberry, arugula, whole grain dijon mustard

Taken from www.myrecipes.com/recipe/pancetta-arugula-turkey-sandwiches (may not work)