Smoked Turkey, Brie, & Spinach on Sourdough.




Introduction: Smoked Turkey, Brie, & Spinach on Sourdough.

This is how I make my new favorite sandwich I made up: smoked turkey, Brie cheese, & spinach on sourdough bread. I hope you try it and like it as much as I do.

Step 1: Gather the Ingredients.

For this sandwich I use sourdough bread rounds (pre-sliced or unsliced), deli smoked turkey, mayo, dijon mustard, baby spinach, and Brie cheese. For the best results and taste use the freshest ingredients.

I really like the real smoked turkey breast, not the processed formed turkey ball. Mayo is personal choice, if you like mayo or Miracle Whip is up to you. These two choices alone usually cause arguments as great as politics and religion. Dijon is also a personal choice as to how spicy or hot you want it. I'm not into anything too spicy, and I don't want to over shadow the other flavors, especially the Brie, with too much spice.

Step 2: Add Your Mayo, Dijon and Turkey.

If your sourdough bread is not pre-sliced, slice two pieces as thick as you like. Depending on how big you like your sandwich you can slice your bread thick or thin. You just don't want to end up with too much bread compared to the rest of your ingredients or you end up with a big dry sandwich.

Spread the mayo across the bread covering the entire surface. I prefer a light covering of mayo on each slice, followed by a light coating of dijon on the bottom slice.

Layer the smoked turkey on the dijon covered bread, as thick you like, depending on how hungry you are. I like about three slices thick, which keeps the flavors balanced with the bread, Brie and spinach.

Step 3: Add the Spinach and Brie

Add a layer of baby spinach. I like enough to cover the sandwich and about 2 leaves thick.

I slice the Brie from the wheel in thin wedges about 1/8" (3.2 mm) thick at the edge. The rind on Brie is edible and has some great flavor. Some people don't know you can eat it and think it needs to be cut off, or they don't like the rind and will choose to cut it off. It is your choice but you miss out on some great flavor. I put the Brie in alternating spacing across the sandwich with the thick edge out.

Step 4: Put the Top On, Garnish and Enjoy.

Put the other slice on top and add your garnish. I like a few green olives and small pickles as sides. You can also add your favorite chips as a side as well.

Enjoy! I hope you enjoy this sandwich as much as I have. I don't have a fancy name for it yet as many popular sandwiches do but I hope it catches on and will become popular enough to earn a great name.

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    Reply 8 years ago on Introduction

    You are welcome, and it is very delicious. I just tried dijon horseradish mustard I would like to try with this, and with my tomatoes coming on I believe I will do so with some sliced tomatoes added.