You may need a knife and fork to eat this sandwich. Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy Gorgonzola blue cheese) instead of Brie.
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about 1/2 pound)
1/4 cup thinly sliced red onion
5 ounces Brie, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup trimmed arugula
How to Make It
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves; top each with 1/2 cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Used some leftover Thanksgiving turkey for lunch to make these sandwiches. Instead of muffins, used Sandwich Thins to save a few calories. Also used Aloutte spreadable Brie which spread very easily on the thins and melted nicely. Just served with potato chips, cranberry sauce, bread & butter pickels and olives. Great sandwich! I will definitely make again.