Tomorrow is the big day! If you live abroad, and don’t have the energy to face a whole turkey as an expat this year, why not try a turkey club? This is the third recipe in a series sponsored by Parmacotto, using their sliced turkey breast to create easy, no-fuss, Thanksgiving-inspired dishes. Toasted bread, melted brie, caramelized onions and a sweet smear of cranberry sauce make this sandwich a true showstopper (no oven or basting required). Already made your turkey, but you’re stuck with pounds of leftover meat? Never fear, this sandwich is a great vehicle for leftovers as well!
Thanksgiving Club Sandwich
- 3 slices of bread
- 4 slices of brie
- 1-2 tablespoons cranberry sauce
- 3 slices of turkey breast (I used Parmacotto)
- Caramelized onions
- Baby spinach
Makes 1 sandwich
Lightly toast 3 slices of bread, place the brie on top of 1 of the slices and continue to toast until cheese is melted. Line up the slices of bread in front of you on work surface, the slice with the cheese in the middle. Spread a bit of cranberry sauce on the slice on the lefthand side and cover with sliced turkey breast. Pile some baby spinach on top of the melted brie. Spread a bit of cranberry sauce on the righthand slice of bread. Gently lift the middle slice and set in on top of the slice with the turkey. Close the sandwich with the righthand slice of bread. Insert two toothpicks in the sandwich, cut in half and serve immediately.
