Ingredients
For the sandwich
- 2 slices sourdough bread Use any type of bread you prefer for a unique twist.
- 4 ounces roasted turkey breast, sliced Great for using leftover turkey.
- 2 ounces brie cheese, sliced Can be substituted with mozzarella or cheddar.
- 2 tablespoons cranberry sauce
- 1 tablespoon butter For spreading on the bread.
- to taste fresh arugula or spinach (optional) Adds freshness.
- to taste Salt and pepper
Method
Preparation
- Preheat a skillet or griddle over medium heat.
- Spread butter on one side of each slice of sourdough bread.
- On the unbuttered side of one slice, layer the roasted turkey, brie cheese, and cranberry sauce. Add a handful of fresh arugula or spinach if you desire.
- Season with salt and pepper to taste, then top with the second slice of bread, making sure the buttered side is facing out.
Cooking
- Place the sandwich in the preheated skillet and cook for 3-4 minutes, until the bread is golden brown and the brie begins to melt.
- Carefully flip the sandwich and cook for another 3-4 minutes on the other side, ensuring the cheese is fully melted and the bread is crispy.
Serving
- Remove from the skillet, slice in half, and serve warm.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 22gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 4g
Notes
To store leftovers, wrap tightly in plastic wrap or aluminum foil and keep in the refrigerator for up to two days. Reheat in a skillet or oven. For extra crunch, add sliced apples or pears. Experiment with different cheeses.
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