Le Paysan Recipe

Prepare and cook

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add the diced apples and golden raisins to the pan. Stir to combine and cook 3–4 minutes until apples begin to soften.

Stir in the apple cider vinegar, brown sugar, Dijon mustard, lemon juice, grated ginger, cinnamon, salt, and black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until mixture thickens to a jammy consistency. Taste and adjust seasoning (add more sugar for sweetness or vinegar for acidity). Remove from heat and let cool to room temperature. Chutney can be made ahead and refrigerated for up to 1 week.

Spread whole-grain mustard on one side of 4 bread slices. On the other 4 slices butter the outside facing surface (this will be the exterior for grilling).

On the mustard-coated slices, divide and layer the smoked turkey evenly (about 75 g per sandwich) leaving space for other components.

Top the turkey with a generous tablespoon of the cooled apple chutney per sandwich, spreading lightly to cover the meat area.

Place slices of Brie over the chutney (about 50 g Brie per sandwich). If you prefer extra creaminess, slightly warm the chutney so the Brie softens when grilled.

Add a small handful of fresh arugula on top of the Brie if using (about 1/4 cup per sandwich). Close the sandwich with the buttered bread slice, butter side out.

Heat a skillet or griddle over medium heat. Place sandwiches in the skillet and grill 3–4 minutes per side, pressing gently with a spatula or using a press, until bread is golden brown and Brie is melted.

Transfer to a cutting board, let rest 1 minute, then cut each sandwich in half on the diagonal and serve immediately with any extra chutney on the side.