Turkey Recipe

Make the sage aioli

In a small bowl combine 120 g mayonnaise, 2 tbs finely chopped fresh sage, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp salt and 1 tsp black pepper. Whisk until smooth and well combined. Taste and adjust seasoning (add more lemon for brightness or salt for punch). Refrigerate while assembling sandwiches so flavors meld, at least 10 minutes.

Prepare bread and cheese

If your white bread is not already toasted, lightly toast 8 slices until golden. If desired, spread a thin layer of softened unsalted butter on the cut sides and toast in a skillet over medium heat until crisp and golden on both sides. Slice brie into 8 pieces (about 25 g each) or thin slices enough to cover 4 sandwich halves; set aside.

Prepare tomato and lettuce

Slice the large tomato into 8 thin slices. Rinse and pat dry 8 lettuce leaves. These will provide crunch and a moisture barrier between fillings.

Assemble sandwiches

Lay 4 toasted bread slices on a work surface (these will be the bottoms). Spread about 1 tbsp (approximately 15 g) of sage aioli on each bottom slice. Layer evenly with about 100 g sliced roasted turkey per sandwich (for 4 sandwiches, divide the 400 g into four portions), then place 1–2 tbsp (30 g) bacon jam on top of the turkey, spreading lightly. Add 1–2 slices of tomato per sandwich, then a lettuce leaf. Place 50 g brie per sandwich (or enough to cover) over the lettuce so it will warm slightly from the turkey and soften. Spoon about 1 tbsp (30 g) cranberry chutney on the inside of each top slice of bread.

Finish and serve

Place the top slices (with cranberry chutney) over the brie to close each sandwich. Press down gently, then cut each sandwich in half on the diagonal. Serve immediately so the brie is slightly softened and the bacon jam and chutney are at room temperature. If you prefer melted brie, place assembled open-faced sandwich under a broiler for 1–2 minutes until brie softens, then close and serve.

To serve warm and slightly melted, preheat broiler to high. Assemble sandwiches open-faced (bottom slice + fillings + brie) and place under broiler 1–2 minutes until brie just softens and begins to bubble. Remove, add cranberry chutney to tops, close sandwiches, slice and serve.