Turkey, Brie & Cranberry Sandwich
for the cranberry sauce
- 2 cups fresh cranberries
- zest of one orange
- 3/4 cup granulated sugar
- 1/2 cup water
Combine cranberries, orange zest, sugar, and water in a medium saucepan and place over medium heat. Bring to a simmer and cook until all the cranberries have burst and the syrup has thickened slightly. Remove from heat and use an immersion blender to roughly puree the sauce. The sauce will appear thin, cover and refrigerate until cool and thickened.
for the sandwich and assembly
- sliced bread (I used an Italian country loaf)
- sliced roasted turkey breast
- triple cream Brie
- dijon mustard
- cranberry sauce
- fresh arugula
- olive oil
- salt and freshly ground pepper
- unsalted butter, softened
Butter both sides of bread and spread a thin layer of mustard on one side and a layer of cranberry sauce on the other. Layer the cheese over the cranberry sauce and the turkey over the mustard and then press both sides of the sandwich together.
Drizzle the arugula with a bit of olive oil and season with salt and pepper.
Place a medium non-stick frying pan over medium heat. Fry sandwich for 3-4 minutes on one side, and then flip and fry on the opposite side. The sandwich should be deep golden in color and the cheese melted. Reopen the sandwich and add arugula, close the sandwich and serve immediately. Enjoy!