Grilled Turkey and Brie Sandwich With Cranberry Chutney

     Recipe from Panera Bread.

     

     4 tablespoons unsalted butter, plus more for skillet

     8 slices French or country bread, sliced 1/2-inch thick

     1/4 cup cranberry chutney (see recipe below)

     1 pound roast turkey breast, sliced

     1 1/2 pound brie cheese, sliced

     1/4 cup toasted walnuts, chopped

     1 bunch baby arugula, trimmed

     

     To build the sandwich from the bottom up, spread 1/2 tablespoon of butter on a slice of bread.

     Spoon 1 tablespoon of cranberry chutney on top, and smooth it out.

     Follow with a few slices of turkey and a couple slices of brie.

     Sprinkle with the walnuts and scatter some arugula leaves evenly over the top.

     Spread another half-tablespoon of butter on a piece of bread and press it, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients.

     Heat a cast-iron or other heavy skillet over medium-low heat.

     Add 1 tablespoon of butter and let it melt; swirl the pan around to coat.

     Put sandwich in pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich). Toast for 1 minute.

     Turn sandwich over before bread begins to burn and repeat. Cut sandwiches in half before serving.

     Makes 4 servings.

     Per serving: 692 calories; 38 g fat (20 g saturated fat; 49 percent calories from fat); 36 g carbohydrates; 191 mg cholesterol; 722 mg sodium; 52 g protein; 2.5 g fiber.

     

     Cranberry Chutney

     

     25 Minutes

     10 minutes to make

     15 minutes to cook

     Recipe from Ocean Spray.

     

     1 cup water

     1 cup sugar

     1 (12-ounce) package fresh or frozen cranberries

     1/2 cup vinegar

     1/2 cup raisins

     1/2 cup peeled, diced apple

     1/4 teaspoon each allspice, ginger, cinnamon

     1/8 teaspoon cloves

     

     Combine water and sugar in a medium saucepan.

     Bring to a boil over medium heat. Add the remaining ingredients; return to a boil.

     Reduce heat and simmer 15 minutes or until the apples are tender.

     Pour into a medium glass mixing bowl.

     Place a piece of plastic wrap directly on sauce.

     Cool to room temperature and refrigerate overnight to allow flavors to blend.

     This dish is best if served at room temperature.

     Makes about 2 1/2 cups or 10 servings.

     Per serving (per 1/4 cup): 118 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 31 g carbohydrates; 0 mg cholesterol; 2 mg sodium; 0.4 g protein; 2 g fiber.