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Turkey Sandwich with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction

October 8, 2009

I think this is probably the longest name for a sandwich ever. This is a great everyday sandwich that won’t take you more than 10 minutes to make. Everyone has that one sandwich that they absolutely cannot stand to eat anymore because they ate it every single day as a kid. Do you remember trading lunches in elementary school? I actually never brought the “traditional” school box lunch. My grandparents packed me traditional Chinese food, complete with rice and chopsticks. Yeah, sometimes it didn’t go over too well at school, but I won’t get into that. Let’s just say, I had some pretty interesting lunches that weirded out some of the kids. Brennan on the other hand ate PB&J, which is a reason why he can’t stand to eat that now. How sad! I love PB&J, but I guess that’s because I didn’t eat it much as a kid and now discovering this childhood classic, I can’t get enough. I should post my “adult” version of the PB&J. Absolutely decadent and great for after meal dessert.

This sandwich with brie, apples and a sweet dijon-balsamic reduction will make all your lunch buddies jealous. Sweet and savory, it’s the perfect bite. You won’t be trading this lunch in anytime soon.

Turkey Sandwich with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction

Serves 4

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 8 slices foccacia bread, about 1/2-inch thick, toasted, or grilled
  • 6 ounces Brie cheese, sliced
  • 8 ounces of thinly sliced turkey meat
  • 1 Granny Smith apple
  • 1/2 cup mixed greens, divided

Directions

1. In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3 minutes.

2. Spread mixture on toasted or grilled foccacia bread slices. Arrange mixed greens on the bottoms. Top with Brie and then turkey, then thinly shaved apple slices. Top with second slice of bread.

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