Create an inspired sandwich using toasted turkey, Brie, green apple and red onion.

 Yield: 4 sandwiches
Difficulty Rating: Easy

Nutritional Highlights: Leave the skin on the apples – unpeeled apples have 45 percent more fiber and antioxidants.

Recipe Created By:
Recipe From: Tennessee Home and Farm

Total Comments: 3
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Ingredients

  • 8 slices sourdough bread, toasted
  • 4 teaspoons Dijon mustard
  • ½ pound cooked turkey breast, sliced
  • 8 green apples, thinly sliced crosswise
  • ¼ cup red onion, thinly sliced
  • 4 slices Brie cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
 
 

Tips & Notes

If you're not a fan of Brie or don't have any available, this recipe works well with any kind of soft cheese.

 
 

Instructions

  1. Preheat broiler.
  2. Arrange sourdough slices on a baking sheet.
  3. Spread 1 teaspoon mustard over each of 4 halves; top each with ½ cup turkey, two apple slices and one-fourth of onion. Divide cheese evenly among the remaining 4 halves.
  4. Broil 2 minutes or until cheese melts and turkey is warm.
  5. Sprinkle salt and pepper evenly on turkey halves. Top each turkey half with a cheese sourdough half.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/turkey-brie-sandwiches/

POSTED IN: Apple, Fall, Family Friendly, Perfect for a Picnic, Sandwiches, Southern Cooking, Turkey

TAGGED: , , , ,

 

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Comments

  1. Recipe Roundup: Back to School Lunches | Farm Flavor says:
    August 17, 2012 at 8:01 am

    [...] collection of recipes that will brighten their day when they head to the cafeteria for lunch. From toasted turkey and brie sandwiches to homemade corn dogs, these tasty meals are sure to help your kids avoid the afternoon slump. A [...]

    Reply
  2. Rachel Bertone says:
    August 17, 2012 at 11:16 am

    Linked up at Foodie Friday and Friday Flair

    Reply
  3. Diane Balch says:
    August 19, 2012 at 9:28 am

    This is one of my favorite sandwiches to buy out and i’ve never thought to make it at home. Now I can. Thanks for sharing it on foodie friday.

    Reply