Turkey, Brie and Apple Sandwich on Raisin-Walnut Bread
This turkey sandwich satisfies cravings for both sweet and savory tastes. It offers contrasting textures as well. The apple stays crisp, and the Brie stays creamy without making the sandwich soggy.
2 tablespoons Dijon mustard
1 tablespoon honey
8 slices raisin-walnut bread
4 ounces Brie, sliced
8 ounces thinly sliced turkey
1/2 Granny Smith apple, thinly sliced
In a small bowl, mix together the mustard and honey. Spread the mixture on four of the bread slices. Divide the Brie evenly among the remaining 4 slices.
Layer the turkey and apple slices on the cheese and top with the remaining slices of bread, honey-mustard side down. Cut in half to serve.
Serves 4
Excerpted from The Ski House Cookbook by Tina Anderson and Sarah Pinn Copyright © 2007 by Tina Anderson and Sarah Pinn. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
