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Grilled: Turkey & Brie w/Cranberry Chutney

Source of Recipe

KXKS-fm


List of Ingredients

4 tablespoons unsalted butter, plus more for skillet

8 slices French or country bread, sliced 1/2-inch thick

1/4 cup cranberry chutney

1 pound roast turkey breast, sliced

1/2 pound brie cheese, sliced

1/4 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 half-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; swirl the pan around to coat. Put sandwich in 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 sandwich over before bread begins to burn and repeat. Cut sandwiches in half before serving.

Yield: 4 servings.