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Recipe by Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greyston for the U.S. Highbush Blueberry Council


  • 1 loaf French baguette
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons tarragon, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 each bibb leaf lettuce, cleaned
  • Blueberry chutney, 1 cup
  • 1/4 cup asiago cheese, grated
  • 12 ounces turkey breast, baked and sliced
  • 1 each tomato, sliced


Cut the bread in half lengthwise and place on a work surface, cut sides up. Mix the mayonnaise with the mustard, tarragon, salt, and pepper. Spread the mayonnaise on both sides of the bread to taste. Cover mayo with lettuce leaves then spread with blueberry chutneyTop with a little of the grated cheese and arrange the sliced turkey evenly over the cheese and top with the sliced tomato. Place the top piece of bread over the lettuce, pressing down to adhere. Slice crosswise on the bias into equal portions, arrange on plates, and serve.