Turkey, Melted Brie and Cranberry Chutney Sandwich

A perfect after-holiday lunch. Use roast turkey or ham for this incredibly tasty sandwich.


1/4 teaspoon coarse black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 slices Italian bread, cut diagonally 1/2-inch thick
4 slices turkey breast or ham (No leftovers? This sandwich is just as good with thick slices of turkey or ham from the deli.)
8 slices Brie cheese
Cranberry Chutney:
1 tablespoon olive oil
1/3 cup shallots, finely chopped
2 cups cranberries
1/3 cup water
1 tablespoon apple cider vinegar


Heat olive oil in a medium saucepan. Add shallots. Cook 3-5 minutes. Add remaining ingredients and bring to a boil. Reduce heat. Simmer about 15 minutes until cranberries have burst and chutney thickens, stirring often. Cool. Refrigerate if not using immediately.

Place bread slices on a baking sheet under broiler until lightly toasted. Turn slices over. Place meat on bread and top each with 2 slices of Brie. Return to broiler and cook until cheese is bubbly and begins to melt, about 3-5 minutes. Watch carefully.

Remove sandwiches to a plate and top with a generous spoonful of chutney.

Serves: 4

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