Turkey Apple Brie Sandwiches Recipes

TURKEY, APPLE & BRIE OPEN-FACE SANDWICH

Steps:

• Heat the oven to broil on high. Line a baking sheet with a piece of aluminum foil.
• Fold the slices of turkey so they will neatly fit on the bread and place on an aluminum foil- lined baking sheet. Arrange the apple slices on top of the turkey.
• Cut the Brie into thin slices and position on top of the apples. Broil until the cheese has melted, about 1 to 2 minutes.
• Toast the bread and place side by side on a plate. Spread the micro greens over the bread, then use a spatula to place the turkey, apple and Brie onto the toasted bread.
• Season with black pepper and drizzle each with about a tablespoon of Thousand Island dressing.

TURKEY-APPLE-BRIE SANDWICHES

Steps:

• Toss apple slices and lemon juice in a small bowl. Cut baguette crosswise into 4 sections. Cut each section in half lengthwise. Remove the soft inner portion of bread, leaving a 1/4-inch-thick shell. (Reserve the inner bread for another use.)
• Top the bottom pieces of bread with lettuce, turkey, Brie and the apple slices. Spread mustard on the top pieces and set one on each sandwich. Serve immediately or wrap and refrigerate for up to 4 hours.

BRIE AND APPLE PANINI

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.

GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA

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.