Ingredients:

  • 4 slices (120g) sourdough bread
  • 2 tbsp (30g) unsalted butter, softened
  • 6 oz (170g) leftover turkey breast, thinly sliced
  • 1/3 cup (80g) cranberry sauce
  • 4 slices (56g) brie cheese
  • 1 cup (30g) fresh arugula
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Mix the mayonnaise and Dijon mustard in a small bowl. Note: Mixing them first ensures an even coating
  2. Spread the softened butter evenly on one side of each sourdough slice.
  3. Flip the bread over and spread the mayo mustard mixture on the interior sides.
  4. Place a slice of brie on the interior of the bottom slice. Note: This is your first moisture shield
  5. Pile the thinly sliced turkey on top of the brie.
  6. Spread a generous layer of cranberry sauce over the turkey.
  7. Top with a handful of fresh arugula.
  8. Place the second slice of bread on top, buttered side facing out.
  9. Heat your skillet over medium heat until a drop of water sizzles immediately.
  10. Grill for 3-4 minutes per side, pressing down lightly with a spatula, until the bread is golden brown and the cheese has melted.