Normally, I will try to adapt recipes from what I already have in my house, but all these ingredients sounded so essential that I made an unecessary detour to the grocery store on the way home from work to get them. The only thing I didn’t have was raspberry jam and fresh jalapeno (see the original recipe). Fortunately, I had a delicious hot pepper spread that worked nicely.
Ingredients (adapted from chindeep.com):
- Thinly sliced country style bread
- thinly sliced deli turkey
- fresh basil
- hot pepper spread
- fig and walnut spread (optional)
Stack the sandwich parts in this order:
- Bottom piece of bread.
- Thin slices of brie.
- Turkey slices.
- Layer of basil.
- Sliced strawberries.
- Spread the spread(s) on the other slice of bread, and place on top of the strawberry layer of the sandwich.
From here you can do one of two things: 1) Grill the sandwich like a panini or grilled cheese (maybe pre-butter the outsides of the bread; 2) Heat the sandwich in a toaster oven (~350 degrees Fahrenheit for about 5 minutes or until cheese looks gooey).
I did the latter because I didn’t have access to a panini press or stovetop (I had this for lunch at work), but I did manage to find a toaster oven. I’ve recently preferred to “grill/toast” my sandwiches, including grilled cheese, to reduce my delicious butter intake, and this sandwich did not disappoint. The first time I made the sandwich, I only used hot pepper spread and not the fig/walnut spread (which we randomly had in our refridgerator). My husband thought the strawberries made the sandwich a bit too sweet, and suggested a more tart fruit would compliment the turkey better. That said, he did enjoy the sandwich almost as much as I did.
For my second try (this post), the fig and walnut spread added a nice tartness. My husband liked this much better.
Unfortunately, I was not able to get a post-toasted picture because I didn’t have my camera handy. -5 intelligence.