INGREDIENTS:

2 big slices roasted turkey breast meat
3 slices Brie cheese
Sage Mayonnaise
Cranberry Chutney
Ciabatta or Panini roll
 

First make the sage mayo by mixing 1/2 teaspoon of fresh chopped sage in 1/2 cup of your favorite mayonnaise.  Make the Cranberry chutney by adding one bag of cranberries in a saucepan with just a little water in the bottom to keep them from scorching. Bring to a boil and add one can of frozen concentrated orange juice; don't dilute it.  Cook until cranberries pop and soften. Then add sugar to taste, you'll need 1 to 2 cups depending on how sweet you like it and finish it by adding a pinch of ground cloves and 2 teaspoons ground cinnamon.

Using a flat top grill or a large skillet on medium heat toast the cut side of each half of a Ciabatta or Panini roll/bun.  While bun is toasting, place the turkey meat on the grill or in the skillet and carefully put the Brie on top of it.  Put a lid on it so the turkey grills on the bottom and the Brie melts.  Meanwhile, take the toasted bun off off and smear it with the sage mayo.  Scoop the turkey and Brie off the grill and/or skillet and onto the bun, top with the cranberry chutney.

YIELD: 1 sandwich

This recipe was given to me on 07-02-12 by Ken LeVan of Shunk, Pa and the recipe is from his bride Hope.  This sandwich was the most popular one they served in their Restaurant "The Bleu Plate Cafe" in Lewisburg, Pa. according to Ken and Hope LeVan.

Above turkey and brie sandwich prepared on 11-19-16 using left over deep fried turkey slices.  

Click on thumbnail sequence pixs taken on 07-02-12 for a larger view:

Above Turkey and Brie sandwich grilled on 07-06-12 and tasted wonderful.  The combination of the turkey, cranberry chutney, Brie cheese and sage mayonnaise would take you quickly back to holidays such as Thanksgiving and Christmas.  I had to substitute a few items since the cranberries were not in season yet and used some left over ones I had on hand and added enough dried cranberries to take up the slack.  Also, used fresh squeezed orange juice instead of the frozen simply because I could not find the frozen orange juice at our local supermarket and didn't want to make an extra trip.  Couldn't find any fresh sage and used dried ground rubbed sage.  I  boiled the cranberries about 25 minutes total to reduce the liquid.  The cloves and ground cinnamon manifested a traditional taste to the palette.

I am seriously thinking about adding a large electric flat griddle to our kitchen island/work station instead of using the largest 13 inch diameter skillet that I have, whereby I could grill at least two or more of these type of sandwiches, etc.  

Web posted by Bill aka Mickey Porter 07-03-12 and updated the sequence pixs on 07-06-12.  Updated pixs added on 11-19-16.

LEAVING ON A SPIRITUAL NOTE