Roast turkey, Brie, cranberry sandwich on walnut bread

November 23, 2009
1 Ratings
  • Serves one sandwich
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • wanderash
  • menumaniac
  • Archie

4 Reviews

wanderash November 26, 2009
This has been a staple in our house for years. L-O-V-E I-T!
menumaniac November 28, 2009
Well, lucky you! We just discovered it this year so my hope is that it will become a staple in our home. :)
Archie November 26, 2009
Yummy! I love anything with Brie.
menumaniac November 28, 2009
Me too! As long as the Brie isn't too chlorine-y.