On The Sandwich Board: Turkey, Pear, Brie, and Cranberry Sandwich

Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

On my sandwich board today, I have a lovely gourmet turkey sandwich and this one comes fully dressed!  Note this sandwich can also be made with chicken as a substitute for turkey.

This is often a sandwich I make when I have roasted a turkey or chicken and have leftover meat.  However, sometimes, I will roast some boneless, skinless chicken breasts specifically to use for sandwiches and that works equally well.

The dressing for this sandwich is made with mayonnaise combined with some cranberry sauce or cranberry blueberry sauce (pictured in these photos) and a bit of Dijon mustard.  I typically just apply this dressing to one of the slices of bread although it can certainly be used on both. This dressing adds both flavor and color to the sandwich.  The cranberry sauce can color the turkey and Brie; however, if some lettuce is added between the sandwich contents and the dressing, the lettuce will act as a barrier and prevent any discoloring of the meat or cheese.

The trick to coming up with a tasty sandwich is to consider what flavors blend well together in harmony.  For this sandwich, I have paired the turkey with some thin slices of Bosc pear and some Brie cheese.  This sandwich is lovely cold or it can be heated in a panini maker. It’s best served immediately.

Serve the sandwich with bread and butter pickles, fresh vegetables, potato chips, or a cup of your favorite soup.  This sandwich pairs particularly well with Roasted Butternut Squash Soup.

Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

[Printable recipe follows at end of posting]

Turkey, Pear, Brie, and Cranberry Sandwich

Ingredients:

2 slices bread of choice
Butter, softened

1 tbsp mayonnaise
2 tsp cranberry sauce (or cranberry-blueberry sauce)
¾ tsp Dijon mustard

2-3 tsp mayonnaise

Leafy lettuce of choice

2½ oz – 3 oz cooked turkey (or chicken) breast slices
2 thin slices Bosc pear, sprinkled with lemon juice to retard browning
1 oz Brie cheese (rind removed), sliced about 1/8 – ¼” thick
Salt and pepper, to taste

Method:

Butter bread slices. In small bowl, mix mayonnaise, cranberry sauce, and Dijon mustard.  Spread mayonnaise-cranberry sauce mixture on one slice of bread.  Spread 2-3 tsp mayonnaise on the other bread slice.

Lay lettuce on slice of bread spread with mayonnaise.  Top with the turkey (or chicken) slices.  Season with salt and pepper to taste.  Layer with 2 slices of pear.  Arrange Brie over pear.  Arrange lettuce over pear. Top with second slice of bread spread with cranberry-mayonnaise mixture.

Slice sandwich in half, diagonally, and serve.

Serving Suggestions:  Serve with Bread and Butter Pickles, Fresh Vegetables, Potato Chips, or a cup of your favorite soup.  Pairs particularly well with Roasted Butternut Squash Soup.

Serves:  1

NOTE:  Sandwich may be heated in panini maker

 

Turkey, Pear, Brie, and Cranberry Sandwich

A tasty sandwich that combines sliced cooked turkey with Bosc pear, Brie, and a delectable sandwich dressing made with cranberry sauce, Dijon mustard, and mayonnaise.
Course Main Course
Cuisine American
Servings 1
Author My Island Bistro Kitchen

Ingredients

  • 2 slices bread of choice
  • Butter, softened
  • 1 tbsp mayonnaise
  • 2 tsp cranberry sauce or cranberry blueberry sauce
  • ¾ tsp Dijon mustard
  • 2-3 tsp mayonnaise
  • Leafy lettuce of choice
  • oz – 3 oz cooked turkey or chicken breast slices
  • 2 thin slices Bosc pear, sprinkled with lemon juice to retard browning
  • 1 oz Brie cheese, rind removed, sliced about 1/8 – ¼” thick
  • Salt and pepper, to taste

Instructions

  1. Butter bread slices. In small bowl, mix mayonnaise, cranberry sauce, and Dijon mustard. Spread mayonnaise-cranberry sauce mixture on one slice of bread. Spread 2-3 tsp mayonnaise on the other bread slice.
  2. Lay lettuce on slice of bread spread with mayonnaise. Top with the turkey (or chicken) slices. Season with salt and pepper to taste. Layer with 2 slices of pear. Arrange Brie over pear. Arrange lettuce over pear. Top with second slice of bread spread with cranberry-mayonnaise mixture.
  3. Slice sandwich in half, diagonally, and serve.
  4. Serving Suggestions: Serve with Bread and Butter Pickles, Fresh Vegetables, Potato Chips, or a cup of your favorite soup. Pairs particularly well with Roasted Butternut Squash Soup.

Recipe Notes

Serves: 1 NOTE: Sandwich may be heated in panini maker

 

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Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich