Turkey, Cranberry and Brie Sandwiches
I love eating Turkey during Thanksgiving. It always seems that no matter how much turkey is being eaten, there’s still always so much more left over! I randomly had a turkey and brie hot sandwich during a shopping spree one year, and was blown away by the delicious crunch of the bread, decadent slices of roast turkey and melted brie with the sweetness of cranberry sauce dripping down the sides of the sandwich. So with leftover turkey, I’ve created a delicious, “next day” Turkey, Cranberry and Brie sandwich, baked in the oven to perfection. This is my homemade concoction that is an amazing way to give new taste to a holiday turkey. Enjoy!
MAKING THE SANDWICH
Makes: as many sandwiches as you have leftover Thanksgiving dressings for!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
Leftover turkey, cut into slices
A good loaf of bread (I like to use foccacia, it’s hearty, flavorful, crisps well on the outside while maintaining the softness of the bread)
Cranberry Sauce
Triple Cream Brie
Djion Mustard (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees.
Cut the turkey into 1/4 inch slices and the brie into 1/2 inch slices.
Cut the focaccia into 4” slices, then halve each piece and place them open
For each sandwich, place a good dollop of cranberry sauce, followed by a layer of turkey on one slice. On the other slice, spread a thin layer of dijon mustard (this is optional) followed by a layer of brie.
5. Bake them in the oven, open faced, for 10 minutes (or until the cheese starts melting)
6. Combine both slices together to form a sandwich, cut in half, and enjoy immensely!
