Mitten Harvest Turkey Sandwich Recipe

Name: Mitten & Boot Cafe & Fine Foods Mitten Harvest Turkey Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices multi-grain sandwich bread; 12 oz sliced roasted turkey breast (deli or leftover); 6 oz brie cheese; 4 cups fresh arugula; 0.5 medium red onion; 2 tbs unsalted butter (softened, optional for grilling); 1 cup frozen or fresh cherries (pitted); 2 tbs granulated sugar; 1 tbs balsamic vinegar; 2 tbs water; 1 tsp fresh lemon juice; 1 tsp cornstarch; 1 tbs cold water (for slurry); 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs toasted walnut pieces; 1 tsp olive oil (for toasting walnuts)

Inspired by Mitten & Boot Cafe & Fine Food

Time30m

Serves4

Multi-grain bread, cherry sauce, brie cheese, arugula, red onions.

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Ingredients

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Sandwich

8 slices multi-grain sandwich bread

12 oz sliced roasted turkey breast (deli or leftover)

6 oz brie cheese

4 cups fresh arugula

1/2 medium red onion

2 tbs unsalted butter (softened, optional for grilling)

Cherry Sauce

1 cup frozen or fresh cherries (pitted)

2 tbs granulated sugar

1 tbs Aged balsamic vinegar

2 tbs water

1 tsp fresh lemon juice

1 tsp Cornstarch

1 tbs cold water (for slurry)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Garnish / Add-ons

2 tbs toasted walnut pieces

1 tsp olive oil (for toasting walnuts)

Method

Cherry Sauce

Prepare cherries

If using fresh cherries, pit them and halve if large. If using frozen, thaw briefly (10–15 minutes) and drain excess liquid.

In a small saucepan over medium heat, combine 1 cup cherries, 2 tablespoons granulated sugar, 1 tablespoon balsamic vinegar, 2 tablespoons water and 1 teaspoon lemon juice. Stir to combine and bring to a gentle simmer.

Simmer, stirring occasionally, for 6–8 minutes until cherries begin to soften and release juices.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 more minutes until sauce thickens slightly. Remove from heat.

Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust — add an extra teaspoon sugar if too tart or another 1/2 teaspoon balsamic if you want deeper tang. Let cool to warm or room temperature; sauce will thicken more as it cools.

Sandwich Assembly

Thinly slice 1/2 medium red onion into rings. If you prefer a milder onion flavor, soak the rings in cold water for 5 minutes then drain and pat dry.

If using optional toasted walnuts: heat 1 teaspoon olive oil in a small skillet over medium. Add 2 tablespoons walnut pieces and toast, stirring, 1–2 minutes until fragrant. Transfer to a plate to cool.

If you want warmed, slightly melted brie: preheat a skillet over low-medium heat. Lightly butter one side of 8 slices of bread (optional). Place 4 slices butter-side-down in the skillet.

Layer on each of the 4 bottom slices about 3 ounces (approx. 3 slices) turkey, then 1.5 ounces brie (slice or broken into pieces) per sandwich, a spoonful (about 1 to 1.5 tablespoons) of warm/warmish cherry sauce, a few rings of red onion, and 1 cup arugula. Sprinkle a few toasted walnut pieces if using.

Top each sandwich with the remaining bread slices, buttered side up if you buttered them. If grilling: cook until bread is golden and brie begins to soften, about 2–3 minutes per side, pressing gently with a spatula. If not grilling: simply assemble and serve with bread untoasted.

After grilling, transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with extra cherry sauce on the side if desired.