Tuesday, February 23, 2010

My Favorite Sandwich

This sandwich has given new meaning to "sandwiches for dinner" in our house.  My mom introduced this sandwich to me(thanks, mom) and now it works its way onto our table about once a month.  This can be a meal in itself, but you might be left a little hungry, so I usually serve it with my Butternut Squash Soup or Minestrone(this recipe is coming next week!!).
Sandwiches are always simple, but this one has a couple "gourmet" ingredients that really take it to a whole other level.  If you know me very well at all you know I love brie cheese.  I mean, I really love it.  If I could only live on one thing for the rest of my life it would be brie.  And maybe a good baguette.  Ok, and some wine.  Really, though, brie is my all time favorite food.  So, brie in a sandwich, slightly melted and oozing a tad-bit is pure heaven!!
My mom said she discovered this recipe on foodnetwork.com and is a Tyler Florence recipe.  I've yet to actually look up the recipe so I have no idea how much of what he calls for, but you really can't mess up a sandwich so I just use what looks good to me!

These are the ingredients you'll need for this recipe:

Start by spreading some apple butter on your bread.  You'll want it on both sides, but you can use as much or as little as you like.  The more you spread on, the sweeter it will be. 

Brie cheese.  I could just eat it like this and be happy. 

But I shall resist the temptation and practice some patience.  It will be even better when the sandwich is done, which is only in like, 5 minutes.   Arrange your sliced brie on one slice of bread for each sandwich.

Next up, turkey.  I like to use thinly sliced and only about 3 pieces.  Just a little hint of the turkey.  The star of the sandwich is the brie, after all, and I want it to really have its chance to shine!  You can use any kind of turkey you like.  I think my favorite is honey roasted.

Next up, arugula.  I don't think any substitutions should be made.  Arugula is peppery and bitter and goes quite nicely with the apple butter.

Make sure your arugula makes its way to the middle of your sandwich.  You don't want it to be touching the bread as you want it as far away from the heat source as possible.  There is nothing worse than soggy warm greens in your sandwich.

Butter both sides of the bread.  The more butter, the better.  Isn't this always the case?!?  I try to practice a little restraint, though, and use a somewhat moderate amount.

Grill until golden on both sides.  If you can remember, place the sandwich brie side down first.  It always takes a little longer for the first side to grill and the more time you have with the brie close to the heat source, the better.  The more meltier and oozier.  **I did NOT remember to do that this time**

Yum.  I might have to make this for lunch today..

Grilled Turkey and Brie Sanwiches
Adapted from Tyler Florence

Yield: 2 sandwiches

4 slices sliced french sandwich bread(do not use sourdough, it will overpower the flavors of the sandwich)
1 wedge brie cheese, any kind you like
6 slices thinly sliced turkey
apple butter

Spread apple butter on the insides of both pieces of bread, for each sandwich.

Place sliced brie on one side of bread.  Place turkey slices on the other.  Top the brie cheese with a small handful of arugula and then put the sandwich together. 

Butter the outsides of both pieces of bread and grill until golden on both sides.  Serve warm.



  1. What a GREAT!!! and DIFFERENT!!! sandwich. I like the idea of the brie and apple butter.

  2. yum! i just made something similar with lunch(ok different ingredients, same concept!) and was thinking arugula would be a great addition to it!