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7 December 2016

Turkey, Brie & Cranberry Sandwich

Photo: © childsdesign
Once the turkey has played its part on Christmas Day there’s usually quite
a lot left. One of the most popular ways to carry on eating it, is to stuff it into
a sandwich.
Perhaps, after a while, turkey sandwiches could be boring but that does depend on what else goes into the sandwich with it.

If you’re lucky enough to have a lay in on Boxing Day a turkey sandwich happens to make a very good brunch.

First choose your bread. It could be a couple of nice slices of crusty bloomer, sourdough or even a baguette. Spread the bread liberally with butter then slice up some Brie, or any of your favourite creamy cheese and lay it on the bread. Place generous slabs of cooked turkey on top, spoon on liberal amounts of cranberry sauce (although we prefer lingonberry), season with salt and black pepper. Put the second slice of bread on top and eat.

  Notes on ingredients                                                                                            
The turkey in this sandwich is a free range Norfolk Bronze from Morton's Traditional Taste.
Handmade real bread can be sourced from The Hungry Guest.
The Courtyard Dairy has a range of cheeses including specialist British varieties.
If you fancy a different relish try Hibiscus Lily and Edible Ornamentals.

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