GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA
Provided by Tyler Florence
Time 13m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
- Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
BRIE AND APPLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly.
- Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close.
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm.
OPEN FACE BRIE, APPLE AND ARUGULA SANDWICH
A lovely fresh sandwich to serve for lunch on a hot summer day..can be wrapped for a picnic or just enjoyed straight out of the broiler
Provided by MarraMamba
Categories Lunch/Snacks
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice Hoagie bun in two horizontally, place cut side down on a sheet pan and broil for 1-3 minutes or until lightly toasted.
- Remove pan from broiler, flip buns over and spread Dijon mustard evenly on un-toasted sides. Add greens, apples, salt, pepper, cheese and dried thyme. Place under broiler again for 1-2 minutes or until cheese melts slightly. Remove from heat, sprinkle with black pepper and serve this delicious open face Hoagie.
Nutrition Facts : Calories 367.9, Fat 24.8, SaturatedFat 15.1, Cholesterol 85, Sodium 722.5, Carbohydrate 16.6, Fiber 1.6, Sugar 5.5, Protein 20.1
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