| 1 1/2 cups | 375 ml | Granny’s Leftover Turkey or Granny’s Boneless, Skinless Turkey Breast, roasted |
| 1 | large red onion, thinly sliced |
| 1 (400 g | 14 oz) can | artichoke hearts in water, drained and sliced |
| 1/2 cup | 125 ml | roasted red peppers, drained and thinly sliced |
| 2 tsp | 10 ml | butter |
| 1 tsp | 5 ml | olive oil |
| 8 | slices of rye or multigrain bread |
| 3 tbsp | 45 g | softened butter |
| 4 tsp | 20 ml | old fashioned grainy mustard |
| 3 oz | 100 g | Provolone, sliced |
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