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Wednesday, November 23, 2016

Turkey, Cranberry, and Brie Sandwich


Happy Thanksgiving everyone! We are heading to celebrate with my side of the family after quite the hectic week. Looking forward to some great food, conversation, and company! I am only in charge of a couple side dishes that were so easy to make that I employed Matthew to whip up one of them for me all by himself. Here is the kid finally earning his keep around here:


In case you're wondering what he's doing, he is pulverizing a bunch of pretzels to use for a crust. It's pretty much his favorite kitchen task.

Remember that bread I posted about far too long ago? Here is finally the sandwich that you should make with it! In fact, this sandwich is not only tasty when using good-quality deli turkey meat but would be absolutely phenomenal using some of the leftover turkey breast we are all going to have hanging around after tomorrow's feast.

Brie is one of the stars of this sandwich and if you're not a fan of the "mushroomy" aroma that can accompany it, ask the representative at the cheese counter in your grocer to direct you towards a very mild brie. I personally do not really notice nor mind the flavor of more intense brie, but Paul is very finicky about it so I always use the mildest one I can find. The one we have here is very buttery, soft, and mildly sweet. It's pretty perfect for this sandwich.

The basic construction of this sandwich is as follows: a generous slice of cranberry-walnut bread, a generous smear of cranberry chutney, an ample slice of brie, some thinly sliced roasted turkey, a handful of baby arugula, and another large dollop of chutney. A second slice of cranberry-walnut bread is added to the top and the whole sandwich is grilled until golden brown on both sides. Slice, serve, and enjoy one of the best things you'll ever eat.

Thanks again to my sister Sophie for the inspiration!


Turkey, Cranberry, and Brie Sandwich
inspired by Chicory Cafe

For the sandwiches:
Cranberry-Walnut Bread, sliced
Roasted Turkey, thinly sliced
Cranberry Chutney, store-bought or homemade
Brie
Arugula

Spread a generous portion of cranberry chutney on one side of bread. Pile on slices of brie, turkey, arugula. Spread chutney on a second slice of bread and place face down on top of the arugula. Grill the sandwich, pressing down with a large, heavy skillet to flatten slightly until the bread is golden on both sides. Let cool slightly, cut in half, and enjoy!

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