For the spread on this sandwich, we mix the cream cheese with a full-flavored blue, but you could mix in Major Grey’s chutney instead for a tasty alternative. I like to roast a whole bone-in turkey breast and serve it one night for dinner, then use the rest for sandwiches or salad. However, any good-quality precooked sliced turkey breast will work. I would eat this with a bowl of Cream of Celery Soup (p. 141) for an easy, comforting weeknight dinner.

Ingredients

　　1/2 cup cream cheese (or low-fat cream cheese), softened

　　1/4 cup blue cheese (any variety)

　　8 slices multigrain or 7-grain bread

　　1 pound turkey breast, sliced

　　In the bowl of an electric mixer, use the paddle attachment to whip the cream cheese and blue cheese until fluffy and completely blended. (Alternatively, you can do this in a small bowl with a wooden spoon by hand.) Slather blue cream on 4 slices of the bread, and top with sliced turkey and the remaining bread slice. Feel free to add lettuce, tomatoes, or sliced cucumbers, if you like.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.