Grilled Turkey and Brie Sandwich With Cranberry Chutney
Ingredients
- 4 Tbs. unsalted butter, plus more for skillet
- 8 slices French or country bread, sliced 1/2-inch thick
- 1/4 C. cranberry chutney (see recipe below)
- 1 lb. roast turkey breast, sliced
- 1 1/2 lb. brie cheese, sliced
- 1/4 C. toasted walnuts, chopped
- 1 bunch baby arugula, trimmed
Directions
To build the sandwich from the bottom up, spread 1/2 Tbs. of butter on a slice of bread.
Spoon 1 Tbs. of cranberry chutney on top, and smooth it out. Follow with a few slices of turkey and a couple slices of brie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another 1/2 Tbs. of butter on a piece of bread and press it, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients.
Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 Tbs. of butter and let it melt; swirl the pan around to coat. Put sandwich in pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich). Toast for 1 minute. Turn sandwich over before bread begins to burn and repeat. Cut sandwiches in half before serving.
From: Panera Bread
Cranberry Chutney
Ingredients
1 C. water
1 C. sugar
1 12 oz. pkg. fresh or frozen cranberries
1/2 C. vinegar
1/2 C. raisins
1/2 C. peeled, diced apple
1/4 tsp. each allspice, ginger, cinnamon
1/8 tsp. cloves
Directions
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add the remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until the apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on sauce. Cool to room temperature and refrigerate overnight to allow flavors to blend. This dish is best if served at room temperature.
Yield: about 2 1/2 C. or 10 servings
From: Ocean Spray
