Toasted Turkey and Brie Sandwiches

(from Allie’s recipe box)

You may need a knife and fork to eat this sandwich. Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy Gorgonzola blue cheese) instead of Brie.

Source: Jennifer Martinkus, Cooking Light, NOVEMBER 2006 (from RecipeThing user shawn)

Serves 4 people

Categories: Sandwiches

Ingredients

  • * 4 sourdough English muffins, split and toasted
  • * 4 teaspoons honey mustard
  • * 2 cups shredded cooked turkey breast (about 1/2 pound)
  • * 1/4 cup thinly sliced red onion
  • * 5 ounces Brie, sliced
  • * 1/4 teaspoon salt
  • * 1/4 teaspoon ground black pepper
  • * 1/2 cup trimmed arugula

Directions

  1. Preheat broiler.

  2. Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves; top each with 1/2 cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.

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