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
Ingredients
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3/4 cup
roast turkey, roughly shredded
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3 or 4
slices of triple creme Brie
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2 tablespoons
cranberry sauce, preferably homemade
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1/4 cup
baby arugula or spinach
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2
thick slices of walnut bread
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Extra virgin olive oil
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Fresh ground pepper
Directions
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Lightly brush both sides of bread with olive oil.
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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.
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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.)
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Cut the sandwich in half and serve with a glass of Pinot Noir.
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