Grilled Turkey, Brie, and Apple Butter Sandwich With Arugula

There’s something deeply comforting about the combination of warm bread, melty cheese, and the sweet-tartness of fruit. I remember being a young chef apprentice and experimenting with different sandwich fillings on my lunch breaks. One afternoon, I stumbled upon a magical combination: leftover roasted turkey, a wedge of brie I was supposed to use for a cheese board, a dollop of apple butter, and a handful of peppery arugula. The flavor explosion was instant, and I’ve been recreating variations of it ever since. This grilled version elevates those simple ingredients into a truly unforgettable sandwich experience.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 3-6 minutes
• Total Time: 13-16 minutes
• Servings: 4
• Yield: 4 sandwiches
• Dietary Type: Not Gluten-Free

Ingredients

• 8 slices stone-milled artisan rye bread, about 1/2-inch thick
• 5 – 6 tablespoons unsalted butter, softened
• 1⁄4 cup store-bought apple butter
• 1 lb sliced fresh roasted deli turkey
• 1⁄2 lb brie cheese, thickly sliced
• 1 bunch arugula, stems trimmed

Equipment Needed

• Large cast-iron or heavy skillet

Instructions

1. Begin by preparing the bread. Spread each of 4 slices of the rye bread with 1/2 tablespoon of the softened unsalted butter. This will help the bread to brown evenly and become deliciously crispy.
2. Now, spread each of those same 4 slices of bread with 1 tablespoon of the apple butter. The apple butter provides a sweet and tangy counterpoint to the savory turkey and brie.
3. Layer on the turkey. Top each slice of bread with a couple of slices of the fresh roasted deli turkey. Don’t overcrowd the bread; you want a nice balance of flavors.
4. Add the brie. Cover the turkey with 2 to 3 slices of the brie cheese, using enough to generously cover the turkey. Brie melts beautifully and adds a creamy, rich element to the sandwich.
5. Top with arugula. Finally, arrange 2 to 3 arugula leaves on top of the cheese. The peppery bite of the arugula cuts through the richness and adds a refreshing element.
6. Prepare the top slices of bread. Spread the remaining 4 slices of bread with 1/2 tablespoon of the unsalted butter.
7. Assemble the sandwiches. Carefully lay the buttered bread slices, buttered sides down, over the cheese; press gently to secure the sandwich.
8. Preheat your skillet. Heat a large cast-iron or other heavy skillet over medium-low heat. This ensures even cooking and prevents the bread from burning before the cheese melts.
9. Add butter to the skillet. Add the remaining 1 tablespoon of butter to the hot skillet and let it melt to evenly coat the bottom of the pan.
10. Cook the sandwiches. Add as many sandwiches as will comfortably fit in the skillet without overcrowding. Cook for 2 to 3 minutes, or until the bread is golden brown and the cheese begins to melt. Keep an eye on the heat and adjust as necessary to prevent burning.
11. Flip and cook. Carefully flip the sandwiches and cook for 2 to 3 more minutes, until the bread is golden brown on the other side and the cheese is fully melted and gooey.
12. Cook remaining sandwiches (if necessary). If needed, add another tablespoon of butter to the skillet and cook the remaining sandwiches.
13. Serve immediately. Once all the sandwiches are cooked, remove them from the skillet, cut them in half, and serve hot. The combination of warm, melty cheese, crispy bread, savory turkey, sweet apple butter, and peppery arugula is best enjoyed fresh.

Expert Tips & Tricks

• Bread is key: Using high-quality artisan rye bread is essential for achieving the best flavor and texture. The slightly sour flavor of the rye complements the other ingredients perfectly. If rye isn’t your preference, sourdough or even a hearty multigrain would also work well.
• Don’t rush the melting: Cooking the sandwiches over medium-low heat allows the cheese to melt completely without burning the bread. Be patient and let the heat do its work.
• Even browning: To ensure even browning, gently press down on the sandwiches with a spatula while they’re cooking. This helps to make good contact with the hot skillet.
• Spice it up: For a little extra kick, add a pinch of red pepper flakes to the apple butter before spreading it on the bread.
• Pre-cook the turkey: If you aren’t using deli turkey, ensure the turkey is fully cooked before assembling the sandwiches. Leftover roasted turkey works perfectly.
• Different Cheese: If you cannot find brie or you don’t like it, try using gouda cheese.

Serving & Storage Suggestions

Serve these sandwiches immediately while the bread is crispy and the cheese is melted. They pair well with a simple green salad or a cup of tomato soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet or panini press until heated through and the bread is crispy again. Microwaving is not recommended, as it can make the bread soggy. I have never tried to freeze the sandwiches before, but you can always freeze the cooked turkey.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	639.9 kcal	N/A
Calories from Fat	320 g	50%
Total Fat	35.6 g	54%
Saturated Fat	19.5 g	97%
Cholesterol	157.2 mg	52%
Sodium	2144.4 mg	89%
Total Carbohydrate	47.5 g	15%
Dietary Fiber	4.4 g	17%
Sugars	13.5 g	N/A
Protein	32.7 g	65%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread in place of the rye bread. Look for a hearty gluten-free option that can hold up to grilling.
• Vegan: While this recipe is not easily adaptable to a vegan diet without significant changes, you could try using vegan cheese alternatives and a plant-based turkey substitute. Apple butter is already vegan.
• Different Cheese: Experiment with different types of cheese, such as Gruyere, Havarti, or even a sharp cheddar.
• Seasonal Fruit: Substitute the apple butter with other fruit preserves or compotes, depending on the season. Cranberry sauce would be a delicious option during the holidays.
• Add-ins: Consider adding other ingredients, such as caramelized onions, roasted red peppers, or a drizzle of balsamic glaze.

FAQs (Frequently Asked Questions)

Q: Can I use a panini press instead of a skillet?
A: Absolutely! A panini press works perfectly for grilling these sandwiches and will create nice, even grill marks. Adjust cooking time as needed.

Q: Can I make these sandwiches ahead of time?
A: It’s best to assemble and cook these sandwiches just before serving. However, you can prep the ingredients in advance by slicing the cheese, turkey, and bread.

Q: Can I use different types of bread?
A: Yes, while rye bread is recommended, you can use other hearty breads such as sourdough, multigrain, or even ciabatta.

Q: Can I use homemade apple butter?
A: Of course! Homemade apple butter will add an extra layer of flavor to the sandwiches.

Q: How do I prevent the bread from getting soggy?
A: Ensure the skillet is hot enough before adding the sandwiches, and don’t overcrowd the pan. Also, avoid adding too much apple butter, which can make the bread soggy.

Final Thoughts

I truly hope you’ll give this Grilled Turkey, Brie, and Apple Butter Sandwich a try. It’s a delightful combination of flavors and textures that’s perfect for a quick lunch, a cozy dinner, or even a sophisticated snack. Feel free to experiment with different variations and substitutions to make it your own. And if you do, please share your creations and feedback – I’d love to hear what you think! Why not pair it with a crisp autumn salad and a glass of chilled hard cider for the perfect seasonal meal?