Makes 12 sandwiches
Preheat the oven to 325°. Pat the turkey breasts dry and generously salt them (about 1 tablespoon per set), and bake in the preheated oven for 2 hours or until the internal temperature reaches 160°. Remove from the oven and let cool to room temperature under a tinfoil tent, then slice the meat off of the bone and slice it against the grain into ¼-inch-thick pieces. (Save the dripping to use in the stuffing.)
Slice each petit pain so there is a top and a bottom for each sandwich and set up an assembly line in the following order: cranberry chutney, stuffing, turkey, baby kale, tarragon aioli. Spread about 1 tablespoon of cranberry chutney on the bottom of the bread, spread some stuffing on top of that, place a generous serving of turkey over the stuffing, then a generous handful of kale on top of that, and then smear about 2 teaspoons of aioli on the top section of bread. Press the sando together and wrap in wax paper, then butcher paper. Tie it up with a string and it’s ready for the picnic.