Toasted Turkey and Brie Sandwich with Cranberry and Sage
Nutrition Information
  • Serves: 6 sandwiches
  • Serving Size: 1 sandwich
  • Calories: 372
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 36 g
  • Sodium: 825 mg
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 57 mg
Type: Sandwich
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 loaf ciabatta bread (can also use multigrain or sourdough bread)
  • 12 ounces rotisserie turkey breast or leftover turkey breast
  • 6 ounces brie, sliced into 6 pieces
  • ½ cup whole berry cranberry sauce
  • 1 tbsp. + 1 tsp. olive oil, divided
  • Bunch of fresh sage leaves, removed from stem
Instructions
  1. Cut ciabatta bread loaf into 6 pieces. Slice each piece in half horizontally to make a top and bottom.
  2. Assemble six sandwiches: bottom piece of bread, 1 ounce brie, 2 ounces turkey breast slices, and top piece of bread. Using 1 tablespoon of olive oil, brush the outside of each sandwich (top and bottom).
  3. Heat a large cast iron skillet or grill pan on medium heat.
  4. Place 2 or 3 sandwiches in the pan at a time (depending on how many will fit). Cook each side for about 2-3 minutes, pressing down on the bread with a spatula to flatten it slightly. The sandwiches are done when the bread turns golden brown and the cheese is melted, Remove from pan and set aside. Continue this same process with remaining sandwiches.
  5. When all the sandwiches are toasted, pour the other teaspoon of olive oil in the warm pan. Using tongs, add the fresh sage leaves to the oil to lightly fry them, turning to coat both sides, for about 15 seconds, or until the leaves become a dark green. Quickly remove from pan before they turn brown and place on a paper towel.
  6. Finish the sandwiches by lifting up the top piece of bread, spooning the cranberry sauce on top and sprinkling a few fried sage leaves.
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