4 crusty French sandwich rolls

4 oz. chevre (goat) cheese

1 C. pitted, chopped Northwest fresh sweet cherries

1/4 C. lowfat mayonnaise

1 T. each Dijon-style mustard and chopped fresh basil

8 oz. thinly sliced roasted turkey breast

2 C. baby spinach leaves

 

Slice sandwich rolls in half horizontally, leaving one long side attached. Spread one oz. cheese on cut side of bottom half of each roll. Combine cherries, mayonnaise, mustard and basil; mix well. Spread 3 to 4 T. cherry mixture on cut side of top half of each roll. For each sandwich arrange 2 oz. turkey on cheese and top with 1/2 C. spinach leaves. Serve immediately or keep refrigerated until ready to serve. Picnic Tip: Wrap each sandwich in plastic wrap, aluminum foil, sandwich bag or plastic container. Store in cooler.