4 tablespoons unsalted butter, plus more for skillet
8 slices Panera Country artisan bread, about ½" thick
½ cup cranberry chutney
1 pound roast turkey breast, sliced
½ pound Brie cheese, sliced
½ cup toasted walnuts, chopped
1 bunch baby arugula, trimmed
To build the sandwich from the bottom up, spread ½ 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 ½ 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, swirling the pan around to coat. Put the sandwich in the 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 minutes, turn the sandwich over before the bread begins to burn and repeat. Cut the sandwiches in half before serving.
Makes 4 servings
Copyright 2002 by Tyler Florence for Panera Bread
From Thyme for Herbs. A collection of recipes by The Tulsa Herb Society
1 16-oz. can whole berry cranberry sauce
½ c. raisins
½ c. peeled, diced small tart apple
¼ c. plus 2 T. sugar
¼ c. plus 2 T. vinegar
1/8 tsp. allspice
1/8 tsp. ginger
1/8 tsp. cinnamon`
Dash of cloves
Combine all ingredients in medium saucepan. Cook on medium heat, stirring occasionally until apples are tender and sauce has thickened slightly, about 30 minutes.
Makes 2 ½ cups. Seal by water bath, 5 minutes, boiling.