Smoked Turkey & Brie Sandwiches

Hey!

It’s finally Kentucky Derby Day.

Instead of posting recipes for Mint Juleps or Hot Browns, I am posting a sandwich recipe.

But, what a sandwich it is!   My rendition of Smoked Turkey & Brie Sandwich is inspired by Churchill Downs Official Menu of 142nd Kentucky Derby.  (My last post featured another inspired-by salad.)

I hope this sandwich brings you luck today whether you’re betting superfectas, exactas, daily doubles, or a simple $2 show bet. (Maybe you’re participating in a best hat contest for a Derby party. Good luck to you, too.)

If you have an artisan bakery that makes a mean rosemary bread, use it.  If not, here is the recipe.   Make the bread first. This bread is actually better after it sets a day.

from Eliot's Eats

Rosemary Bread

 

Rosemary Bread
based on Rustic Roasted Garlic Whole Wheat Bread

1 1/2 c. whole wheat flour
1 1/2  c. all-purpose flour (plus more as needed)
2 1/4 t. active dry yeast
2 t. Kosher salt
1/2 T. fresh rosemary, chopped
1 – 1 1/4 c. warm water (120 F)
4 T. olive oil

For top of bread:
1-2 T. additional olive oil
1 t. additional fresh rosemary, chopped
1/4 t. additional Kosher salt

Combine the yeast, flour, rosemary and salt in the bowl of a stand mixer.  Use a hand whisk to combine.

Equip stand mixer with dough hook.     Add 1 cup of warm water and  the 4 T. of olive oil. (Add more water until the dough just comes together into a ball and is slightly sticky to the touch if needed.   Conversely, add more all-purpose flour as needed).

Keep kneading with dough hook until a smooth, round ball forms (about 10 minutes).

Coat a rising bowl with olive oil and place the dough in the bowl, turning to coat top with oil.   Cover with a clean tea towel and place in a warm place to rise for 1-2 hours (or until doubled in bulk).

After the first rise, punch dough down and place in a large bread pan.   Let rise again four another 30-45 minutes.

Preheat your oven to about 375 F.  Just before popping into the oven, brush with 1-2 T. olive oil.    Mix together additional salt and rosemary and sprinkle on top.

Bake 35-40 minutes or until loaf is nice and golden.

Now construct your sandwich.

from Eliot's Eats

Smoked Turkey and Brie on Rosemary Bread

 

Smoked Turkey & Brie with Apple Butter on Rosemary Bread
Makes 1 sandwich.

1/2 T. olive oil
2 T. apple butter
2 slices Rosemary Bread (see recipe above)
1/4 lb. brie, thickly sliced
3 oz. thinly sliced smoked turkey

Brush each outside slice of bread with olive oil (for grilling.  You may also use butter.)  Spread apple butter on the other sides.

Layer turkey slices on top of the apple butter on one slice.  Cover with 2-3 slices of brie.    Cover with the remaining slice of bread (apple butter side down) and press down gently.

On a heated grill pan, grill sandwich 2-3 minutes on each side, flipping carefully.    Your sandwich should be golden brown and the cheese should be nice and melty.

When I told The Hubs I was trying out a new sandwich, he was as eager as ever to be a taste-tester.   When I described what was going into the sandwich, he said, “My, that’s an awful lot of flavors.”

After he bit into it, though, he thought he had hit the Daily Double!

The apple butter adds just the right amount of sweetness to go with the creamy brie and savory rosemary.  I hope you try this!

from Eliot's EatsThanks for hanging with me during my three-post Derby tribute.  For the other posts in this series, please check out my Black and Blue and Red Salad and Maple-Butternut Blondies with Cumin.

I am also linking up to Deb’s Souper Sunday (with Salads and Sammies included).   

SouperSundays

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My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
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