Grilled Turkey Sandwich with Brie and Cranberry Mustard Aioli
A jazzed up version of your boring leftover turkey sandwich.
- Preheat oven to 350°.
- In a medium pot over medium-high heat, add pan drippings. Add onion and garlic, sauté for 5 minutes. Add wine and vinegar, continue cooking until reduced by half, about 10 minutes. Add cranberries, mustard, salt, pepper, rosemary, thyme, nutmeg and honey. Bring to a boil and reduce heat, simmer for 5 minutes. Transfer to medium bowl and allow to cool for 30 minutes. Stir in mayonnaise and reserve.
- Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. Top with 3 slices of turkey and 3 slices of brie. Cover each sandwich with remaining halves.
- In a large pan over medium heat, place buttered side of bread down. Brush top slice of bread with butter. Flip sandwich and cook until each side is golden brown.
- Place sandwiches on baking sheet. Bake for 5 minutes or until cheese is melted. Cut in half and serve.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen