Ingredients
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Sandwich:
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 GOLDEN BLOSSOM HONEY
1/3 cup water
1 tablespoon apple cider vinegar
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Chutney:
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.
Sandwich:
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
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.
Sandwich:
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