Toasted Turkey and Brie Sandwiches

Toasted Turkey and Brie Sandwiches Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 340
Caloriesfromfat 31 %
Fat 11.6 g
Satfat 6.8 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 29.8 g
Carbohydrate 28.8 g
Fiber 2.3 g
Cholesterol 83 mg
Iron 3.5 mg
Sodium 686 mg
Calcium 174 mg

Ingredients

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

Preparation

Preheat broiler.

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.

Note:

Jennifer Martinkus,

November 2006
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