Put all the ingredients of the cranberry chutney into a pan, bring to the boil and then simmer until the mixture thickens. Leave to cool.
Toast the bread and spread with mustard. Cover one piece of toast with a layer of mixed salad leaves, thick slices of turkey breast and Jarlsberg cheese.
Top with cranberry chutney and finish with the second slice of toast. Garnish with sprigs of fresh thyme.