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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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