Still trying to use up that leftover turkey, and we had some brie leftover as well… this recipe was perfect! served with some leftover cranberry sauce!
Grilled Brie, Turkey & Pear Sandwiches
adapted from finecooking
1 cup shredded cooked turkey
1 tsp. lightly chopped fresh thyme leaves
four slices artisan-style whole-grain sandwich bread
1 Tb Dijon mustard
4 oz. Brie, sliced
2 tsp. unsalted butter, softened
Heat a large skillet or griddle over low heat.
Spread each bread slice with mustard. Arrange half of the Brie on two slices of the bread. Layer the pears over the Brie. Mound the turkey on top of the pears, sprinkle on thyme, layer on the remaining Brie, and top with the remaining bread slices mustard side down.
Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.
Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.