As a turkey lover who can't get enough during fall and winter, I was inspired to come up with a restaurant-worthy sandwich. I love it with a soft, rich cheese like Brie. —Grace Voltolina, Westport, Connecticut
Bistro Turkey Sandwich Recipe photo by Taste of Home
1 large Granny Smith or Honeycrisp apple, cut into 1/4-inch slices
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 medium sweet onion, sliced
1/4 cup whole-berry or jellied cranberry sauce
4 ciabatta rolls, split
1 pound cooked turkey, sliced
8 slices Camembert or Brie cheese (about 8 ounces)
3 cups arugula (about 2 ounces)
Directions
Preheat broiler. In a large skillet, heat 1 tablespoon butter over medium heat; saute apple with sugar and cinnamon until crisp-tender, 3-4 minutes. Remove from pan.
In same pan, melt remaining butter over medium heat; saute onion until lightly browned, 3-4 minutes. Remove from heat; stir in sauteed apple.
Spread cranberry sauce onto cut side of bottom portion of rolls; layer with turkey, apple mixture and cheese. Place on a baking sheet alongside roll tops, cut side up.
Broil 3-4 in. from heat until cheese begins to melt and roll tops are golden brown, 45-60 seconds. Add arugula; close sandwiches.
Test Kitchen tips
It takes a little extra effort to saute the apples, but the extra flavor is worth it.
Arugula has a peppery flavor that goes well with apples and cranberries, but milder spinach or Boston lettuce works well, too.
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