Le Cran Brie Recipe

Name: La Parisienne French Bakerys Le Cran Brie Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 loaf fresh baguette; 2 tbs unsalted butter, softened; 1 cup whole cranberry sauce (or cranberry relish); 8 oz roasted turkey breast, thinly sliced; 6 oz Brie cheese, rind left on, thinly sliced; 2 cups mixed salad greens (arugula, baby spinach, or mixed greens); 2 tbsp red onion, very thinly sliced (optional); 1 tsp fresh thyme leaves (optional); 1 tsp black pepper; 1 tsp olive oil (for tossing greens); 1 tsp lemon juice (for tossing greens)

Inspired by La Parisienne French Bakery

Time20m

Serves4

Fresh baguette filled with butter, salad, cranberry sauce, turkey and brie.

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Ingredients

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Sandwich assembly

1 loaf fresh baguette

2 tbs unsalted butter, softened

1 cup whole cranberry sauce (or cranberry relish)

8 oz roasted turkey breast, thinly sliced

6 oz Brie cheese, rind left on, thinly sliced

2 cups mixed salad greens (arugula, baby spinach, or mixed greens)

2 tbsp red onion, very thinly sliced (optional)

1 tsp fresh thyme leaves (optional)

1 tsp black pepper

1 tsp olive oil (for tossing greens)

1 tsp lemon juice (for tossing greens)

Method

Sandwich assembly

Prepare the baguette

Preheat oven to 350°F (175°C) if you prefer warm Brie and turkey. Using a serrated knife, slice the baguette lengthwise, keeping one side attached if you prefer a hinge, or fully halving it. If you like a warm sandwich, place open baguette cut-side up on a baking sheet and warm in the oven for 4–6 minutes until slightly crisped — optional.

Butter the bread

Spread the softened unsalted butter evenly across the cut surfaces of both sides of the baguette (about 1 tbs per side). This creates a barrier and adds richness.

Cranberry layer

Spoon the cranberry sauce down the center of the bottom half of the baguette. Distribute it in an even layer (about 1 cup total). If the sauce is very loose, drain a little or spoon the thicker part so the sandwich does not become soggy.

Add turkey

Arrange the thinly sliced roasted turkey evenly over the cranberry sauce to cover the length of the baguette (about 8 oz). Slightly overlap slices for even coverage.

Add Brie

Lay the thin slices of Brie over the turkey. If you warmed the baguette or plan to toast the whole sandwich, the Brie will soften and become gooey — for that, place the assembled open sandwich under a broiler for 1–2 minutes or return to the 350°F oven for 3–4 minutes until the Brie just softens (watch carefully).

Prepare greens

While the Brie softens (or before if serving cold), toss the mixed salad greens with 1 tsp olive oil, 1 tsp lemon juice and a pinch of black pepper. Add the thinly sliced red onion if using and toss to combine. This light dressing keeps the greens from wilting and adds brightness.

Finish sandwich

Scatter the dressed greens evenly over the Brie. Sprinkle fresh thyme leaves and a light grind of black pepper across the filling. Place the top half of the baguette over the fillings.

Slice and serve

Using a serrated knife, press gently and slice the sandwich into 4 portions. Serve immediately while the Brie is warm and melty, or wrap tightly for a picnic if serving cold.