Tuscan turkey sandwich

By Bianca Osbourne


  • 2 teaspoons minced fresh thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 can white navy beans, rinsed and drained
  • 1 loaf crusty baguette, split lengthwise and portioned into 4 sandwiches
  • 454 grams cooked and shredded turkey breast
  • 1 handful arugula
  • 1 teaspoon vegetable oil


  1. Heat oil in a non-stick pan on medium heat. Place the bread cut side down in the pan to toast the bread for two minutes, or until browned, and set aside.
  2. Meanwhile in a bowl, mash the white beans with the maple syrup, pepper, salt, lemon juice, two tablespoons of olive oil, thyme and oregano to create a rustic spread.
  3. To assemble the sandwich, spread a generous amount of navy bean spread on both cut sides of the bread, add turkey* and top with fresh arugula.
    *divide the turkey evenly between all four sandwiches.

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