Leftover Turkey, Melted Brie and Wild Blueberry Preserve on Sourdough

This may be the very best reason to cook more turkey than you need.

Leftover roast turkey, soft melted brie and Wild Blueberry Preserve tucked between thick slices of sourdough, then cooked slowly in cast iron until the bread is deeply golden and everything inside has warmed into each other.

It is simple, a little messy and exactly what lunch should look like the day after a gathering.

Makes 2 sandwiches

Ingredients

• 4 thick slices sourdough bread
• 1½ cups sliced or pulled leftover turkey
• 100 g brie, thinly sliced
• 2 to 3 tablespoons Nourishing Circles Wild Blueberry Preserve
• 2 tablespoons softened butter

How to Make Them

Set a cast iron skillet over medium low heat and give it time to warm gently.

Lay the sourdough slices on a board. Butter one side of each slice, right to the rough edges. These buttered sides will become the outside of the sandwiches.

Turn the bread over and spread 1½ to 2 tablespoons of Wild Blueberry Preserve across each of two slices. Keep the preserve just inside the crust so it stays mostly where it belongs once everything warms.

Layer on half the brie, then the turkey, followed by the remaining brie. Putting cheese on both sides helps hold the sandwich together as it melts.

Top with the remaining bread, buttered sides facing out.

Place the sandwiches in the warm skillet and cook for 3 to 4 minutes on the first side. Press them gently with a spatula, but do not flatten them into submission.

Turn the sandwiches carefully, lower the heat and cover the skillet. Cook for another 3 to 4 minutes.

They are ready when the bread is crisp and deep golden, the brie is soft all the way through and the preserve is just beginning to find its way toward the edges. If the bread is browning before the cheese melts, turn the heat lower and give it another minute under the lid.

Let the sandwiches rest for 2 minutes before cutting. The filling will still be warm and soft, but it will be slightly less determined to escape onto the plate.

Serve immediately with a few simple greens, a bowl of soup or nothing else at all.

Make It Local

We made this with leftover turkey from Ebbett’s, Blomidon Brie from Annapolis Fine Cheese and Nourishing Circles Wild Blueberry Preserve. We also love to add GoWest Homestead microgreens to our sandwiches whenever we get the chance! Any good turkey, brie and sturdy sourdough will work, but this is a particularly delicious way to bring several local tables together in one sandwich.