Fall

Roast turkey, Brie, cranberry sandwich on walnut bread

November 23, 2009
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
Ingredients
  • 3/4 cup 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
In This Recipe
Directions
  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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