Grilled Turkey, Brie, and Cranberry Sauce Sandwiches
Photo courtesy of FoodieCrush.com
8 slices stone-milled rye artisan bread, about 1/2-inch thick
6 tablespoons unsalted butter, softened
1/2 can jellied cranberry sauce
1 lb sliced fresh roasted deli turkey -- Thanksgiving leftovers also work great!
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed
Spread 4 slices of bread with 1/2 tablespoon or so of butter. Then layer each with a slice of cranberry sauce and top that with a few slices of turkey. Finally, place 2 to 3 slices of brie on top of the turkey and garnish with 2 to 3 arugula leaves on top. Spread the remaining 4 slices of bread with another 1/2 tablespoon or so of butter. Lay slices, buttered sides down, over the cheese and press gently.
Heat a large skillet over medium-low heat. Add the remaining 1 tablespoon butter and let melt to coat the bottom of the pan. Cook as many sandwiches as will comfortably fit for about 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread, adding another tablespoon of butter if necessary. Cut the sandwiches in half and serve hot.
6 tablespoons unsalted butter, softened
1/2 can jellied cranberry sauce
1 lb sliced fresh roasted deli turkey -- Thanksgiving leftovers also work great!
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed
Spread 4 slices of bread with 1/2 tablespoon or so of butter. Then layer each with a slice of cranberry sauce and top that with a few slices of turkey. Finally, place 2 to 3 slices of brie on top of the turkey and garnish with 2 to 3 arugula leaves on top. Spread the remaining 4 slices of bread with another 1/2 tablespoon or so of butter. Lay slices, buttered sides down, over the cheese and press gently.
Heat a large skillet over medium-low heat. Add the remaining 1 tablespoon butter and let melt to coat the bottom of the pan. Cook as many sandwiches as will comfortably fit for about 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread, adding another tablespoon of butter if necessary. Cut the sandwiches in half and serve hot.
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