Thursday, 24 March 2016

Turkey, Bacon and Brie Club Sandwhiches

A tiny handful of fresh raspberries, some cooked turkey and the last four pieces of bacon inspired this sandwhich. I used a multigrain bread, turned the raspberries into a raspberry-basil mayonnaise, sweetened and spiced up the bacon with maple syrup and hot sauce and used the creaminess of the Brie to bring it all together.

The only thing I would do differently next time is to toast the bread...

This is a perfect lunch, or light dinner, and can also be divided into two separate sandwhiches if you like.

Start by heating the oven to 350F and lining a baking sheet with foil or parchment paper. Place a rack on top of this.

Cut 4 pieces of bacon in half and place onto the rack.

Stir together some maple syrup and hot sauce. Drizzle this over the bacon and place in the oven to cook.

Cook the bacon for 25 - 30 minutes, turning and basting with the maple syrup every 10 minutes.

Remove from the oven and allow to cool.

In a small bowl, mash:

a small handful of fresh raspberries

Stir in:

2 tablespoons chopped fresh basil
1/4 teaspoon ground black pepper
3/4 cup mayonnaise

Begin to build the club sandwhich:

Spread some raspberry basil mayonnaise onto a slice of multigrain bread.

Top the mayonnaise with a handful of mixed greens, and then the thinly sliced turkey.

Add a layer of thinly sliced Brie.

Top this first layer of the sandwhich with another slice of multigrain bread, that has been spread with some more of the raspberry mayonnaise.

Start to build the second layer:

Add some thinly sliced roasted red peppers.

Top the red peppers with 3 pieces of the bacon.

Top the sandwhich with the final piece of multigrain bread, that has been spread with some more of the mayonnaise.

  • This recipe made four sandwhiches, and there was a small amount of mayonnaise left for a lunch sandwhich the next day.
  • I had some cooked turkey breast left from another meal that I used for the sandwhich. You can use other meat such as cooked chicken, pork or ham. All of these will work well with the raspberry mayonnaise, as well as the sweet and spicy bacon.
  • Another idea for the bacon is to coat it with brown sugar and either black pepper or dried chilies. Placing it onto a rack allows it to crisp, as the fat drips away from the bacon. 
  • I used Brie because of it's mild flavour and creamy texture. Cambozola has a similar texture, but a stronger flavour. Goat cheese can also be used.
  • Adding flavour to store bought mayonnaise can add so much to a sandwhich. It's a simple thing to do; use your imagination and whatever you have at hand. Some suggestions include raspberries and black pepper; maple syrup and mustard; pesto; tapenade; minced sundried tomatoes and basil; lemon zest, fresh thyme and black pepper.

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