Grilled Camembert Sandwich with Yves Veggie Turkey and Cranberry Sauce
For my money, the real reason for any holiday meal is the leftovers. I go to bed after Thanksgiving or Christmas thinking about the sandwich I’m going to make the next day. I love the sweet cranberry against the savoury turkey and slightly salty cheese. And if that sandwich is grilled, then all the better. But my craving for these flavours shouldn’t be confined to two days a year, right? Using Yves Veggie Turkey Slices means I can whip up a healthy version of my favourite lunch any time of year. This sandwich comes together so quickly, it’s the perfect lunch to make after a weekend morning of running errands (or reading the paper in your pj’s).
Ingredients
- 2 teaspoons butter
- 2 slices sourdough bread, cut in half
- 4 slices of Camembert cheese (75 grams)
- 4 slices Yves Veggie Turkey Slices
- 1 tablespoon cranberry sauce
Method
Butter the outside of your bread slices with 1 teaspoon of butter. Spread cranberry sauce on the inside of a piece of bread. Place the two pieces of bread on a cutting board and then layer the cheese and turkey on to the slice with the cranberry sauce. Top your slice with the other piece of bread.
Warm a skillet over medium heat and then add 1 teaspoon of butter. Carefully place your sandwich, with the cheese layer closest to the heat. Cook until the cheese begins to melt and the underside of the bread is golden and crisp. Slide a spatula under the sandwich and your hand on top to gently flip your sandwich over. Cook for another 2 minutes until the second side is also golden brown. Serve warm.
You might also like
One Pot Sweet Potato and Arugula Penne Pasta
Disclaimer: KitchenAid shared with us a set of cookware so we could test it. We also received a full, shiny set as, wait for it, a giveaway. Come back on
Spiced Blueberry French Toast Muffins
We are having a muffin cup moment here at SPC. It started three years ago when we were creating our book How to Feed a Family. Ceri, in one of
Pancake Tacos
Do you remember when the school year started and I was all “look at me I’m a breakfast hot shot”–making it the night before so mornings weren’t rushed? Do you
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
0 Comments
No Comments Yet!
You can be first to comment this post!