Turkey & Brie Sandwich Recipe
turkey, brie, cranberry chutney, arugula, brioche bun; served with a simple mixed green salad
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Ingredients
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Sandwich
Simple Mixed Green Salad
Method
Sandwich
Prepare brioche buns
Slice the brioche buns in half horizontally. Spread about 1/2 teaspoon of unsalted butter on the cut sides of each bun (use remaining butter for toasting).
Toast buns
Heat a large skillet or griddle over medium heat. Add remaining butter and olive oil to the pan. Place buns cut-side down and toast until golden brown, 1 to 2 minutes. Remove and set aside.
Warm turkey (optional)
If you prefer warm meat, add the sliced turkey to the same skillet in a single layer for 30–60 seconds per side just to warm through. Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat.
Slice brie
Trim any rind if desired and slice the brie into 8 even pieces (about 1 oz each) so each sandwich gets roughly 2 slices.
Assemble sandwiches
Spread about 2 tablespoons cranberry chutney on the bottom half of each toasted bun. Layer 3 oz (about 3 slices) of turkey over the chutney. Top turkey with 2 slices (about 2 oz) of brie placed evenly so it will soften against the warm turkey. Pile 1 cup arugula on top of the brie. Season arugula lightly with remaining 1/4 teaspoon kosher salt and 3/4 teaspoon black pepper distributed across sandwiches. Cap with top bun.
Melt brie (optional)
If you want the brie softer/melted, place assembled open-faced sandwiches under a broiler for 1–2 minutes until the brie begins to soften (watch closely). Then add arugula and top buns.
Serve
Cut each sandwich in half on the diagonal and serve immediately alongside the mixed green salad.
Simple Mixed Green Salad
Make the dressing: In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake to combine. Slowly whisk in extra-virgin olive oil until emulsified.
Toss the salad: In a large bowl combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle dressing over the salad to taste (start with about half and add more as needed). Toss gently to coat evenly.
Plate and serve: Divide the salad among four plates or place in a serving bowl. Serve immediately alongside the sandwiches.