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Turkey, Brie, and Apple Sandwich with Hot Mustard Sauce

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"Of all my favorite sandwiches, this is my all-time favorite! For a box lunch, we usually just assemble the sandwich without toasting it. If you toast it and let it sit, it's just not as lovely. Wrap it in parchment paper and tie it with fancy twine or ribbon, and you can assure yourself that you just killed the cuteness meter!"

List of Ingredients

â—¦ 1 (8-ounce) French baguette
â—¦ ¼ cup Hot Mustard Sauce (recipe follows)
â—¦ 6 ounces thinly sliced deli-smoked turkey
â—¦ 4 ounces Brie cheese, thinly sliced
â—¦ 1 cup loosely packed arugula
â—¦ ½ cup thinly sliced Granny Smith apple (from 1 medium apple)
â—¦ â…› teaspoon kosher salt
â—¦ â…› teaspoon black pepper


Recipe

Preheat the oven to 400° F.

Cut the baguette in half lengthwise. Place both halves on a baking sheet. Spread 2 tablespoons of the Hot Mustard Sauce the bottom half of the baguette; top with the turkey and Brie. Bake in the preheated oven until the Brie melts and the baguette halves are lightly toasted, about 5 minutes.

Remove from the oven; top the Brie with the arugula and apple slices; sprinkle with the salt and pepper. Spread the remaining 2 tablespoons Hot Mustard Sauce on the cut side of the top half of the baguette, and place on the apple slices. Cut into 4 pieces.


Serves 4



Hot Mustard Sauce:

â—¦ 1 cup tarragon vinegar
â—¦ ½ teaspoon dry mustard (such as Colman's)
â—¦ 1 cup granulated sugar
â—¦ 3 large eggs

Combine vinegar and dry mustard in a small bowl; cover and let stand at room temperature 8 hours or overnight.

Whisk together the sugar and eggs in the top of a double boiler until well blended; whisk in mustard mixture. Cook, whisking constantly, over gently simmering water until mixture coats the back of a spoon, 6 to 7 minutes. Cool completely, about 2 hours.

Refrigerate sauce in an airtight container for up to 2 weeks.

Makes 2 cups