Roast turkey, Brie, cranberry sandwich on walnut bread

By • November 23, 2009 • 4 Comments

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Author Notes: This sandwich combines leftover roast turkey with creamy Brie, peppery arugula, tart cranberry sauce and nutty bread. The flavours complement one another and are a perfect way to use up the last of your Thanksgiving turkey. Serve with a glass of Pinot Noir for an easy evening meal.menumaniac

Serves one sandwich

  • 3/4 cups roast turkey, roughly shredded
  • 3 or 4 slices of triple creme Brie
  • 2 tablespoons cranberry sauce, preferably homemade
  • 1/4 cup baby arugula or spinach
  • 2 thick slices of walnut bread
  • Extra virgin olive oil
  • Fresh ground pepper
  1. Lightly brush both sides of bread with olive oil.
  2. Place arugula on one slice of bread, top with turkey, brie and cranberry sauce. Add a little fresh ground pepper. Place the other piece of bread on top.
  3. Cook in a panini press for 3-4 minutes or in a non-stick frying pan pressing down with a spatula or heavy pan. (If using a frying pan, you will need to flip the sandwich after 2 minutes.)
  4. Cut the sandwich in half and serve with a glass of Pinot Noir.
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Tags: leftovers, quick, simple, turkey

Comments (4) Questions (0)


almost 5 years ago wanderash

This has been a staple in our house for years. L-O-V-E I-T!


almost 5 years ago menumaniac

Well, lucky you! We just discovered it this year so my hope is that it will become a staple in our home. :)


almost 5 years ago Archie

Yummy! I love anything with Brie.


almost 5 years ago menumaniac

Me too! As long as the Brie isn't too chlorine-y.