Ingredients
Equipment
Method
- Spread the softened butter on one side of each slice of sourdough bread. Spread the Dijon mustard and mayonnaise on the opposite side.
- Layer the roasted turkey evenly over two slices of bread. Top with the sliced Brie cheese, apple slices, fresh thyme, and baby arugula if using.
- Place the remaining bread slices on top, keeping the buttered side facing outward.
- Heat a large skillet or grill pan over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes until the bread is golden brown.
- Flip the sandwiches carefully and cook the other side for another 3–4 minutes until crispy and the Brie has melted.
- Cover the skillet during the final minute of cooking to help the cheese melt completely.
- Remove the sandwiches from the pan and let them rest for about 1 minute before slicing.
- Slice in half and serve warm with tomato soup, chips, salad, or fresh fruit.
Notes
• Let the Brie come to room temperature for 15–20 minutes before assembling for quicker, even melting.
• Choose crisp apples like Honeycrisp, Fuji, or Pink Lady for the best balance of sweetness and crunch.
• Cook over medium heat to achieve a crispy golden crust without burning the bread.
• Add crispy bacon or a drizzle of hot honey for extra flavor.
• This sandwich pairs perfectly with tomato soup, a green salad, or sweet potato fries for a complete meal.
• Choose crisp apples like Honeycrisp, Fuji, or Pink Lady for the best balance of sweetness and crunch.
• Cook over medium heat to achieve a crispy golden crust without burning the bread.
• Add crispy bacon or a drizzle of hot honey for extra flavor.
• This sandwich pairs perfectly with tomato soup, a green salad, or sweet potato fries for a complete meal.