Revamp the classic leftover turkey sandwich and transform it into this delicious turkey grilled cheese with brie, cranberry mustard sauce and sauteed fennel. One bite and you'll be hooked on this one of a kind gourmet turkey sandwich.
Grilled Cheese and Turkey Sandwich
2 tablespoons olive oil
1 fennel bulb, thinly sliced
4 pieces of rustic sourdough bread
1 stick of butter, softened
4 ounces sliced turkey
2 ounces sliced brie (about 1/4 inch thick)
4 to 6 tablespoons cranberry mustard sauce (recipe below)
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Heat the olive oil in a skillet over medium high heat. Add the sliced fennel and cook until softened but still has some crunch, about 5 to 7 minutes. Remove from heat and let cool.
Step 3: Butter the sourdough bread.
Step 4: Heat a separate skillet over medium high heat. Place the buttered bread face down and working quickly, assemble the sandwich. Slather on some cranberry mustard sauce, add the sliced turkey, brie cheese, and sauteed fennel. Top with another slice of buttered bread. After a few minutes, carefully flip the sandwich so that the other piece can be grilled.
Step 5: Assemble the four sandwiches on a baking tray and place in the oven for 5 minutes until warmed through and cheese has melted.
1 tablespoon olive oil
1/4 cup chopped red onion
3 sprigs thyme, leaves removed
1 cup fresh cranberries
1/2 cup water
1/4 cup Port wine
2 pears, peeled, cored and diced
3 tablespoons sugar
2 tablespoons Dijon mustard
1 teaspoon orange zest
Step 1: Heat the olive oil in a saucepan over medium high heat. Add the red onions and cook until beginning to soften and appear translucent, about 7 minutes, stirring occasionally. Add the thyme, cranberries, water, Port wine, chopped pears and sugar. Reduce heat to medium low and cover the saucepan. Cook the cranberry sauce until they pop, about 25-30 minutes, stir occasionally. Remove from heat and stir in the orange zest and Dijon mustard. Taste and adjust seasoning as necessary Cool to room temperature and serve.
*Since this is a leftover recipe, feel free to just add some Dijon mustard to your already prepared cranberry sauce.