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Grilled: Turkey & Brie Sandwich w/Cranberries

Source of Recipe

Tyler Florence


List of Ingredients

- 4 tablespoons unsalted butter, plus more for skillet
- 8 slices Country White artisan bread, about 1/2" thick
- 1/2 cup cranberry chutney
- 1 pound roast turkey breast, sliced
- 1/2 pound Brie cheese, sliced
- 1/2 cup toasted walnuts, chopped
- 1 bunch baby arugula, trimmed


Recipe

To build the sandwich from the bottom up, spread 1/2 tablespoon of butter on a slice of bread, spoon 1 tablespoon of cranberry chutney on top and smooth it out. Follow with a few slices of turkey and a couple slices of brie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another 1/2 tablespoon of butter on a piece of bread and press it, buttered side down, into the sandwich. Repeat with remaining sandwich ingredients.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich). Toast for 1 minute, turn the sandwich over before the bread begins to burn and repeat. Cut the sandwiches in half before serving.

SERVES 4