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Turkey, Brie, and Fig Pressed Sandwiches

Source of Recipe

Southern Living


Recipe Introduction

For a hearty make-ahead sandwich that is filled with flavor, try this recipe for your next picnic or game day event. Take 15 minutes to prep the sandwiches, then chill for at least 6 hours. If you have packed a picnic lunch and are headed outdoors, park as close as possible to your designated spot. Set up your buffet on the tailgate of your vehicle, portable folding table, or a blanket spread out on the ground. When planning a get together on public property, it is important to have a place to meet, drop your belongings, and gather back for food and drink. Don’t settle for boring sandwiches and soggy chips just because you are planning an outdoor picnic.

List of Ingredients

° ¼ cup butter, softened
° 2 (10-ounce) ciabatta baguettes (about 12 inches long), each split in half horizontally
° 6 ounces fig jam (heaping ½ cup)
° 12 ounces deli turkey slices
° 8 ounces Brie cheese, cut into ¼-inch thick slices
° 2 Tbsp balsamic vinegar
° 4 ounces arugula (4 cups)


Recipe

Spread butter evenly over cut sides of baguette halves. Spread jam evenly over cut sides of top baguette halves. Arrange turkey slices evenly over cut sides of bottom baguette halves. Top with cheese slices, drizzle with vinegar, and top with arugula. Replace top baguette halves. (You will have 2 assembled baguette sandwiches.)

Wrap each sandwich tightly with plastic wrap; place on a platter or baking sheet. Top each sandwich with a heavy skillet or baking sheet weighed down with cans. Place in refrigerator; chill at least 6 hours or overnight.

Remove plastic wrap from sandwiches. Cut each pressed sandwich crosswise into thirds (about 4-inch-long pieces).


Serves 6