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Turkey Brie Sandwich Recipe
Ash Tyrrell

Turkey Brie Sandwich Recipe

I made this turkey brie sandwich for the first time on a lazy Sunday when I was tired of boring lunches, and I honestly haven't looked back since. Melty brie, tender turkey, sweet fig jam, and crisp apple all stacked on good bread it just works.
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Total Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 6- inch piece of artisan bread French bread, ciabatta, or brioche all work – sturdy bread holds every layer without falling apart
  • 3 tablespoons fig jam or fig butter – this is the flavor MVP don't skip it or the sandwich falls flat
  • ¼ pound sliced or shaved deli turkey – go for thin slices so every bite is easy to chew
  • 2-3 ounces brie cheese – let it sit at room temperature so it spreads instead of tearing the bread
  • ½ cup spring mix or arugula – adds a fresh slightly peppery crunch
  • 1 Granny Smith apple thinly sliced – its tartness balances the sweetness of the fig and cheese
  • 2 tablespoons Dijon mustard – gives the top layer a sharp savory kick

Method
 

  1. Cut your bread piece in half lengthwise so you have a top and bottom slice. I like using a bread knife so I get a clean cut without squashing the loaf. If your bread is very fresh and soft, a light toast at this stage helps it hold up better once the fillings go on.
  2. On the bottom half, spread the fig jam generously, almost like you're making a PB&J. This sweet layer is what makes the sandwich feel special, so don't hold back. I use a butter knife and really work it into the crumb of the bread so every bite gets some sweetness.
  3. Lay the turkey slices evenly across the fig jam, folding them slightly so they don't bunch up. Then add the brie on top if it's soft enough, spread it like a cheese layer; if not, thin slices work too. I always let my brie sit out for ten minutes beforehand so this step is painless.
  4. Pile the spring mix on next, followed by a single layer of thinly sliced Granny Smith apple. I only use enough apple to cover the sandwich once, then save the rest for snacking on the side. This layer is what gives the sandwich its satisfying crunch.
  5. Spread Dijon mustard on the top slice of bread, then close the sandwich up. Slice it in half with a serrated knife so you get that pretty cross-section of layers, and serve it right away while everything is fresh and crisp.

Notes

  • I always bring my brie to room temperature first cold brie tears the bread and just doesn't spread nicely.
  • I pat my apple slices and greens dry with a paper towel so the sandwich doesn't get soggy from extra moisture.
  • I toast my bread lightly when I have a few extra minutes, because it holds up so much better against the fig jam.
  • I slice my turkey and apple thin on purpose, since thick pieces make the sandwich harder to bite through cleanly.
  • I keep my Dijon on the top slice only, so the bottom stays anchored by the fig jam instead of getting mixed flavors everywhere.