My family LOVED these sandwiches! I made a few changes. I left out the basil; didn't have it. Instead of using sliced turkey, I pounded out fresh turkey cutlets so they were thin and then battered them in Italian seasoned Panko crumbs and fried them with a little olive oil. This added about 30 minutes to the prep/cook time, but well worth it. I also didn't have a panini press, so I made them like I would a grilled cheese sandwich. I melted butter in a skillet on the stove and fried the sandwiches a few minutes on each side until the cheese melted. Delicious and satisfying!
Photo: Jennifer Davick; Styling: Leigh Anne Montgomery
Yield: Makes 4 servings
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- 1 (8-oz.) Brie round
- 8 Italian bread slices
- 8 ounces thinly sliced smoked turkey
- 8 fresh basil leaves
- 1/2 cup sliced fresh strawberries
- 2 tablespoons red pepper jelly
- 2 tablespoons butter, melted
- Garnish: strawberry halves
- 1. Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.
- 2. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.
- 3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
- Note: For testing purposes only, we used Braswell's Red Pepper Jelly. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.
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