Turkey Cranberry Brie Baguette
A gourmet sandwich combining crusty baguette, smoky turkey, creamy Brie, and tart cranberry sauce, paired with fresh rocket and a mixed salad. Perfect for lunch, brunch, or a light dinner.
Equipment
- 1 Bread knife For slicing baguette
- 1 Butter Knife For spreading butter and sauce
- 1 Cutting board For assembling ingredients
Ingredients
- 120 g Baguette Sliced lengthwise
- 50 g Brie Cheese (PERE TOINOU) Sliced 3mm thick
- 92 g Smoked Turkey Breast Thinly sliced
- 60 ml Cranberry Sauce Spread evenly
- 8 g Butter Room temperature
- 13 g Wild Rocket (Arugula) Washed
- 3.5 g Red Onion Thinly sliced
- 20 g Mixed Salad To serve
- 10 g Balsamic Dressing Drizzled over salad
Instructions
- Slice the baguette (120g) in half lengthwise to form a pocket. Using a hot knife (dip in hot water, wipe dry), slice Brie (50g) into 3mm thick slices.
- Slice smoked turkey breast (92g) into 2mm thick slices. Spread a thin layer of butter (8g) over both cut sides of the baguette.
- Spread cranberry sauce (60ml) evenly over the buttered baguette. Fold turkey slices in half and layer them inside the baguette.
- Place Brie slices over the turkey. Add a handful of wild rocket (13g) and sliced red onion (3.5g) on top.
- Serve with mixed salad (20g) drizzled with balsamic dressing (10g) on the side.
Notes
- Storage: Wrap Brie in parchment and refrigerate (use within 5–7 days). Store turkey in the fridge (use within 3–5 days). Keep cranberry sauce in a sealed jar (up to 10 days). Store rocket in a paper towel-lined ziplock (use within 4 days). Freeze leftover baguette and reheat at 350°F (175°C) for 5–7 minutes.
- Serving Suggestions: Pair with kettle-cooked chips and fruit for lunch, serve bite-sized on a brunch board, or wrap for a picnic with lemonade.
- Variations: Try grilled portobello for a vegetarian option, add apple slices for sweetness, or include stuffing for a Thanksgiving twist.
- Beverage Pairings: Sauvignon Blanc, sparkling water with lime, cranberry spritzer, or Earl Grey tea.