Baguette De Dinde Recipe

Preheat and split baguette

Preheat oven to 350°F (175°C). Using a serrated knife, split the baguette lengthwise so you have a top and bottom. If the baguette is very large, trim to a length that will serve the number of portions (about 10–12 inches for 2–3 servings).

Make mustard butter

In a small bowl, combine the softened unsalted butter (4 tbs), Dijon mustard (1 tbs), and whole-grain mustard (1 tsp, optional). Mix until smooth and evenly blended. Taste and season with a pinch of salt and a few grinds of black pepper.

Toast baguette

Spread half of the mustard butter evenly on each cut side of the baguette (reserve a small amount if you want extra). Place both halves on a baking sheet, cut-side up, and bake in the preheated oven for 6–8 minutes, or until the butter melts and the cut surface becomes lightly golden and fragrant. Remove from oven and set aside.

Warm apple butter (optional)

If you prefer warm apple butter for better spreadability, place the apple butter (3 tbs) in a small ramekin and warm in the oven for 3–4 minutes while the baguette toasts, or microwave for 10–15 seconds. Stir to loosen.

Slice brie

While the bread toasts, slice the brie into 1/4-inch to 1/3-inch pieces. If the rind is soft and you prefer less rind, you can trim a little; otherwise leave rind intact for stability and flavor. Arrange on a plate.

Slice apple and dress arugula

Core and thinly slice the apple into 1/8- to 1/6-inch slices. In a small bowl, toss the arugula (2 cups) with the lemon juice (1 tsp), olive oil (1 tsp), a pinch of salt (about 1/8 tsp), and a few grinds of black pepper to lightly dress and brighten the greens. This prevents wilting and adds flavor to the sandwich. If you prefer the apple slices very crisp, toss them with a tiny squeeze of lemon to slow browning.

Prepare turkey

If your turkey is chilled, let it sit 5 minutes at room temperature for better texture. Fan out the thinly sliced turkey (10 oz) so it’s easy to layer; if slices are large, fold once to fit the baguette.

Spread apple butter and mustard butter: On the bottom half of the toasted baguette, spread the warmed apple butter (3 tbs) evenly to coat the bread. On the top half of the baguette, spread a thin layer of the remaining mustard butter (reserve a little if desired).

Layer turkey: Pile the sliced turkey evenly on the bottom half over the apple butter, distributing the 10 oz across the length of the baguette so every bite has meat.

Add brie: Arrange the brie slices over the turkey in a single layer. If you prefer melted brie, place the assembled bottom half (without the top) under a broiler for 45–60 seconds until the brie softens—watch carefully to avoid burning—then remove.

Add apples and arugula: Tuck the thin apple slices over or alongside the brie, slightly overlapping. Top with the dressed arugula (2 cups) and sprinkle an extra pinch of cracked black pepper (about 1/8–1/4 tsp) over the greens for brightness.

Close and press: Place the top half of the baguette (mustard-buttered side down) over the fillings. Press gently to compact the sandwich slightly. If desired, wrap the sandwich tightly in parchment or foil and let it rest 3–5 minutes to allow flavors to meld and the brie to soften further.

Slice and serve: Using a serrated knife, slice the sandwich into 2–4 portions (depending on baguette length). Secure with toothpicks if needed. Serve immediately while the bread is still slightly warm and the brie is creamy.