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
Directions
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.
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.
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.
