Grilled Camembert Sandwich with Yves Veggie Turkey and Cranberry Sauce

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).

 

Breakfast Casserole

makes 1 sandwich

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.

 

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