Turkey, Apple, and Brie Sandwich
Turkey, Apple, and Brie Sandwich- The humble turkey sandwich gets a major upgrade thanks to creamy brie, fresh apples, and a decadent homemade honey mustard sauce.
April 6, 2024 by Nicole Collins
Today, we’re making a Turkey, Apple, and Brie Sandwich!
Guys, I owe you an apology. I have been sitting on this recipe for MONTHS. Like 6+ months, at least. It’s completely unacceptable that I’ve withheld such a simple and delicious sandwich experience from you. But today is the day. I hope you find this sandwich so epic that you forgive me instantly. In fact, I know you will.
I always struggle with writing up posts for sandwiches, because everyone knows how to assemble a sandwich. Stuff fillings and a good schmear between two pieces of bread, and we’re done. What more is there to say? But today, I could write a gazillion page dissertation on the sauce alone. It’s that good.
So, let’s go ahead and start with the homemade honey mustard. This sauce could not be any easier. We’re going to take equal parts honey, stone ground mustard, and mayonnaise then mix it all together. That’s it. That’s our sauce. So, what’s so special about this honey mustard? It’s the absolute perfect balance of sweetness, tanginess, and creaminess. It’s thin enough that you could use it as a salad dressing. It’s thick enough to make a great sandwich spread. And, it’s incredible enough to want to dip any and everything in it. WIN. WIN. WIN.
In my opinion, the schmear is the MVP of any sandwich; but the bread is the runner up. So for this sandwich, we’re going to use a lightly toasted ciabatta roll. Ciabatta is up there in my favorite breads of all time. It’s light and airy and chewy on the inside with the perfect crispy crust on the outside. And, lightly toasting it just enough to give it a little color but not completely crunchify it makes it the most lovely choice for our sandwich.
The heart of our sandwich is all the yummy fillings. We’re going to load this sammie up with some sliced deli turkey, a couple slices of brie cheese, a handful of fresh greens, and some super thinly sliced granny smith apple. Now there’s a method here. First, you can’t just lay flat deli meat on a sandwich. You have to fluff and crinkle it a little bit to create some height. Second, you have to have sauce on both sides of the sandwich. And third, a diagonal cut is a must.
So to assemble, we’ll start by giving our bottom piece of bread a nice drizzle of our honey mustard. Then, we’ll layer on a good handful of spinach/arugula mix. On top of the greens goes a few slices of apple. I recommend slicing the apple on a mandoline slicer to make sure it’s nice and thin and even. The turkey goes on top of the apple. A few slices of brie go on top of the turkey. And, you can choose for yourself if you want to keep the rind on or not. I personally like the extra earthiness it adds. Then, we’ll give the top piece of bread another little drizzle of sauce, and we’ll close up our sandwich.
This sandwich is so refreshing. It’s light and bright. It’s sweet and tangy. It’s savory and comforting. It’s an epic pairing that starts with such humble ingredients. I may have been procrastinating sharing this sandwich with you guys, but I won’t tell you how many of these I’ve made for myself over the past few months. The number is not small…
Ok, everyone! Now that I’ve finally unleashed this one on you, what’s the over/under on how many times you’ll make this just in the next week? My guess is 7 times…
I hope you guys enjoy! And, let’s eat!
Turkey, Apple, and Brie Sandwich
Serves: 4 Print
Ingredients:
For the Honey Mustard:
2 tbsp mayonnaise
2 tbsp stone ground mustard
2 tbsp honey
For the Sandwich:
4 ciabatta rolls, split and lightly toasted
1 cup spinach and arugula mix
½ granny smith apple, thinly sliced
8 oz oven roasted deli turkey
4 oz brie, sliced
Directions:
Make the honey mustard: To a small mixing bowl, add mayo, mustard, and honey. Stir well to combine. Set aside.
Assemble the sandwich: Arrange ciabatta cut side up on your serving dish. Drizzle honey mustard all over both halves of each roll. Layer each bottom roll with ¼ cup spinach mix, 3-4 apple slices, 2 oz turkey, and 1 oz brie. Close the sandwiches with the top roll, and enjoy.
Recipe notes:
*I like to use a mandoline slicer to thinly slice the apples. It keeps everything in nice, thin, uniform slices.
*I do not recommend substituting the oven roasted turkey with honey roasted turkey. There are enough sweet things in this sandwich, and honey roasted turkey is a little too much.
*I think the order you build the sandwich matters! Layer the ingredients in the order listed above.
*If you’re not eating all of the sandwiches at once, make the honey mustard and store the remaining ingredients separately in the fridge. Then, toast the ciabatta and build the sandwiches when you’re ready to eat.
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