One day when visiting the Philadelphia area for a friend’s wedding about eight years ago, we ate at a small restaurant and had turkey, apple, and brie sandwiches. Technically, they were grinders, which is just a way of saying “long sandwich” like a hero, poor-boy (or po’ boy down south), or sub. These sandwiches were amazing, but I also realized that it would be easy to recreate at home. here is my turkey, apple, and brie sandwich recipe.
- 1 apple, granny smith preferred, cored and sliced thin.
- 1 tbsp butter, margarine, or olive oil (butter is preferred, but olive oil is healthier)
- Brie cheese
- 1 lb. Deli turkey meat, sliced thin (you can also use sliced chicken breast)
- Bread – sour dough, ciabatta, cuban, or a similar type bread.
- Mayo, mustard
Makes four sandwiches (depending on how you make them) and takes about 20 minutes with prep and cooking.
In a medium frying pan, melt the butter (or heat the olive oil) over medium heat.
Once it is melted add the sliced apple and cook until the apple is slightly translucent.
While the apple is cooking, toast the bread and slice the brie into 1/4 inch slices.
Once the apple is cooked, put some mayo on the bread, and mustard if you so desire. Put the brie on the warm bread.
stack the warm apples next (this should help melt the cheese), then pile the turkey on top.
If you have a sandwich press, or a George Foreman grill, go ahead and press the sandwich if you want. This will melt the cheese a bit better.
I used a cranberry mustard which was nice with the turkey, but spicy brown mustard works well too. Enjoy.
Other options you can do is to add some rosemary to the apples while they are cooking.