Turkey + Brie Grilled Cheese
Crunchy, robust and slightly gooey, this twist on a classic takes Thanksgiving leftovers to a craveable new level.
Gooey, Robust Turkey and Brie Sandwich
Spread one side of one slice of sourdough with half of the softened butter. Place the slice, butter side down in a cold non-stick skillet. Add turkey and brie. Spread the cranberry sauce over the brie. Top with other slice of sourdough. Spread the remaining butter over the entire surface of the top slice of bread. Place the skillet over medium-low heat with a lid. Cook for 3-5 minutes or until the bottom of the sandwich is lightly browned. Place a wide spatula upside down on top of the sandwich. Invert the pan and spatula to turn the sandwich over. Turn the skillet right side up and return to the stove. Add the sandwich and lid and cook for another 2-3 minutes or until lightly browned. Serve immediately.
Photo by: Sam Henderson
Sam Henderson
Ingredients:
- 2 slices sourdough bread
- 1 tablespoon unsalted butter, softened
- 2 thick slices roasted turkey breast
- 1 thin slice of brie, rind removed
- 3 tablespoons whole cranberry sauce
Instructions:
1. Spread one side of one slice of sourdough with half of the softened butter. Place the slice, butter side down in a cold non-stick skillet.
2. Add turkey and brie. Then, spread cranberry sauce over the brie.
3. Top with other slice of sourdough and spread the remaining butter over the entire surface of the top slice of bread.
4. Place the skillet over medium-low heat with a lid. Cook for 3-5 minutes or until the bottom of the sandwich is lightly browned.
5. Place a wide spatula upside down on top of the sandwich, then invert the pan and spatula to turn the sandwich over.
6. Turn the skillet right side up and return to the stove. Add the sandwich and lid and cook for another 2-3 minutes or until lightly browned. Serve immediately.
Turkey and Brie Sandwich with Cranberry Sauce
Spread one side of one slice of sourdough with half of the softened butter. Place the slice, butter side down in a cold non-stick skillet. Add turkey and brie. Spread the cranberry sauce over the brie. Top with other slice of sourdough. Spread the remaining butter over the entire surface of the top slice of bread. Place the skillet over medium-low heat with a lid. Cook for 3-5 minutes or until the bottom of the sandwich is lightly browned. Place a wide spatula upside down on top of the sandwich. Invert the pan and spatula to turn the sandwich over. Turn the skillet right side up and return to the stove. Add the sandwich and lid and cook for another 2-3 minutes or until lightly browned. Serve immediately.
Photo by: Sam Henderson
Sam Henderson
