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Turkey and Brie Baguette Sandwich

Turkey and Brie Baguette Sandwich


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Creamy brie cheese, peppery arugula and meaty roasted turkey combine in this French street food-inspired sandwich.MORE+LESS-

1

Pillsbury™ refrigerated French loaf (In the refrigerated section)

1

wedge brie cheese, sliced

1

medium tomato, thinly sliced

3/4

lb thinly sliced roasted turkey deli meat

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  • 1

    Prepare the Pillsbury™ French Baguette Loaf according to package directions.

  • 2

    Once the bread is cooked and cooling, gather all your filling ingredients

  • 3

    Cut the loaf of bread open lengthwise.

  • 4

    Line the bread with slices of brie cheese. Top with arugula and then slices of tomato.

  • 5

    Fold and drape the turkey along the length of the sandwich. Top with the other half of the bread.

  • 6

    Cut into four even pieces and serve.

No nutrition information available for this recipe


  • 1 Granny Smith apple, thinly sliced
  • 1 teaspoon lemon juice
  • 1 whole-wheat baguette (8 ounces)
  • 4 leaves red leaf lettuce
  • 4 ounces shredded cooked turkey breast (1 cup) (see Tip)
  • 2 ounces Brie cheese, thinly sliced
  • 4 teaspoons Dijon mustard

Toss apple slices and lemon juice in a small bowl. Cut baguette crosswise into 4 sections. Cut each section in half lengthwise. Remove the soft inner portion of bread, leaving a 1/4-inch-thick shell. (Reserve the inner bread for another use.)

Top the bottom pieces of bread with lettuce, turkey, Brie and the apple slices. Spread mustard on the top pieces and set one on each sandwich. Serve immediately or wrap and refrigerate for up to 4 hours.

Tip: To cook turkey, place 1 turkey breast tenderloin in a skillet with 1 cup water. Bring to a boil. Reduce heat, cover and simmer until internal temperature reaches 165 degrees F, 20 to 25 minutes. Remove from the pan. When cool enough to handle, shred with 2 forks. Refrigerate any remaining turkey in an airtight container for up to 3 days or freeze for up to 2 months.


My Meals are on Wheels

From the Jennie – O website its a Turkey and Brie Baguette. Made with JENNIE-O® sliced All Natural Oven Browned Turkey Breast along with Arugula, thinly sliced Green Apples, and Crunchy Pecans. Topped with Brie and a Cranberry Chutney then served on a Baguette. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

Turkey and Brie Baguette
This sandwich recipe has it all — fresh arugula, thinly sliced green apples, crunchy pecans, lean turkey breast, Brie cheese and a savory cranberry chutney. Sandwich nirvana, ready in under 30 minutes!

CRANBERRY CHUTNEY
2 teaspoons finely grated ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
2½ cups cranberries, fresh or frozen
½ cup sugar
⅔ cup orange juice
2 tablespoons cider vinegar
BAGUETTE
4 baguettes, split
4 ounces Brie, sliced
2 apples, sliced
8 ounces JENNIE-O® sliced All Natural Oven Browned Turkey Breast, from the service deli
1 cup arugula
½ cup pecan pieces, toasted
DIRECTIONS

1) For cranberry chutney, in medium saucepan, combine ginger, garlic, cinnamon, cranberries, sugar, orange juice and vinegar. Bring to boil. Reduce heat to medium. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally cool.
2) To assemble baguette, spread half of chutney in baguettes. In baguette layer Brie, apples, turkey and arugula. Top with remaining chutney and sprinkle with pecans. Cut in half to serve.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories490
Protein25g
Carbohydrates57g
Fiber9g
Sugars29g
Fat20g
Cholesterol55mg
Sodium820mg
Saturated Fat6g
https://www.jennieo.com/products/10-all-natural-oven-browned-turkey-breast


Method

Baguette Method:

Start by making an overnight poolish by mixing together 120 grams of bread flour, a pinch of instant yeast, and ½ cup (118 g) of cool water. Whisk until no dry lumps remain. Cover and let sit at room temperature for at least 12 hours or up to 18 hours.

In a large bowl, mix and combine 420 grams of bread flour, 4 ½ grams (1.5 tsp) of instant yeast. After quickly whisking together, add in 12 grams (2 tsp) of kosher salt, 270 grams of warm water, and the starter from earlier (overnight poolish). Mix together using a rubber spatula.

Once combined begin kneading by hand until a shaggy dough forms and dump onto an un-floured work surface and continue to knead via the slap and fold method. Repeat for 8-15 minutes or until the dough passes the windowpane test.

Place the dough into a large bowl, cover with plastic wrap, and let rest for 1 ½ hour. Halfway through the ferment, lift the dough from the edge and fold it into the center. Repeat this 5-6x making sure to rotate the bowl each time.

After an additional 45 minutes, place the dough out onto a lightly oiled work surface and divide it into halves before patting out into a rectangle. Fold in the side closest to oneself and repeat with the other side, then press down vigorously to seal.

Repeat the process of folding down each side into the center, making sure to pat down to seal before rolling out from the center of the dough.

To bake via a baguette loaf pan, place the dough into the loaf pan then inside a proofing bag and then inflate the bag and let rise for 45 minutes.

To bake via couche, place the dough in a large linen cloth that’s been heavily floured and folded into trenches. Let the dough sit and rise under a damp towel for 45 minutes.

Once each method is done proofing, score 5 long diagonal slots on each piece using a razor blade or knife.

If baking on a pizza stone, bake at 450°F for anywhere between 17-20 minutes.

For baking on a baguette pan, bake at 450°F until an internal temperature of 195-205°F and a deep brown crust.

Slice lengthwise into halves and spread high-quality french butter on both sides with a pinch of kosher salt (if butter is unsalted), and a generous stack of sliced brie before topping off with the other slice and enjoy.


3 Classic French Baguette Sandwiches

France may be known as the cradle of haute cuisine, but nothing says good French food like classic French baguette sandwiches. These are the simple baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go.

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In a perfect world, I would enjoy these baguette sandwiches on a sunny bench in the Jardin de Luxembourg, or perhaps while strolling along the Seine, sandwich in one hand and book in the other. (In both of these scenarios, an accordion would be playing “La Vie en Rose” in the distance, and I would look like Audrey Hepburn.)

Alas. With international travel at a virtual standstill, the best we can do for now is bring a little bit of France to us. And there is no better, or easier, way to do that than with a simple, honest French baguette sandwich. Here are three of the most classic French baguette sandwiches, and how to make them.

3 Classic Baguette Sandwiches: Basic Principles

The French are snobs about quality, so you should be, too. As a general rule, the fewer ingredients a recipe has, the better those ingredients need to be. So seek out the best, most crusty baguette you can find, good salted grass-fed or cultured butter, and the best-quality ingredients for the fillings. (A good tip: If your baguette has lost some of its crustiness and gone a little stale or soft, you can easily refresh it in the oven.)

Each of these recipes makes enough to fill one whole baguette, which can then be cut into several sandwiches.

Baguette Sandwich #1: Jambon Beurre

The most quintessential and ubiquitous sandwich of all, this is the classic ham sandwich on a generously-buttered baguette, sometimes accompanied with triangular slices of Emmental or Gruyère cheese.

To make this, generously spread the baguette with best-quality softened butter, then layer slices of French-style ham. What is French-style ham? Basically, you are fine using any simple, plain ham, preferably uncured. No black forest, no maple glazed, no smoked, no tavern, no pepper. (That said, who’s stopping you? Have fun!)

A butter non-sequitur: The best butter in the world, hands-down, is salted Beurre de Bordier, made using old-world techniques from grass-fed Normandy cows and large-flake French sea salt. As far as I know, you cannot buy it outside of France. But consider this as an F.Y.I. for the next time you go there. (I’m not telling you to wrap it tightly in plastic and smuggle it home, of course. But I’m not not telling you do do that, either.)

If you’re adding cheese, buy a block of Emmental or Gruyère and slice it into thin slices, then cut into triangles. Try to avoid deli Swiss slices.

Baguette Sandwich #2: Chèvre Tomate Avec Herbes de Provence

I frequently encountered this sandwich in the South of France, often in panini form, and absolutely love it. This is simply a tomato goat cheese sandwich sprinkled with olive oil, dried French herbs, and maybe some arugula.

The key here is to use the right goat cheese. For the most authentic version, choose a bloomy rind goat cheese like Bucheron or Bucherondin. These have a more assertive, nutty flavor than fresh goat cheese, which holds up to the mild bread and tomato’s sweetness. A slice of ham or two is not amiss.

Baguette Sandwich #3: Pan Bagnat

This sandwich requires a little more effort, but it 100 percent worth it. Think of pan bagnat as Niçoise salad in sandwich form. “Pan bagnat” means “bathed bread,” an accurate name called because the baguette soaks up olive oil and moisture from the filling until the entire thing becomes one delicious — and impressive — baguette sandwich of marinated tuna, anchovies, vegetables, sliced hard-boiled egg, and black olives, all dressed with a light vinaigrette.

You’ll also like: How to Make Perfect Hard-Boiled Eggs and How to Refresh Stale Bread

Pan bagnat is a make-ahead sandwich. It will still be fine fresh, but you’ll get maximum effect from letting the sandwich sit for two to 24 hours in the fridge. You want this to be room-temperature to serve, though. Plus, the baguette could lose its crustiness overnight in the fridge. I have found that very lightly brushing the bread with water and warming the whole thing in a 200-degree Fahrenheit oven until room temperature is the best, and most food-safe, way to go.

Finally, don’t worry about the exact ingredients for pan bagnat. Play around with whatever vegetables you have on hand. Even the tuna is not necessary. The main idea is a Mediterranean-style sandwich with juicy baguette and lots of flavor.


Watch the video: Me eating brie cheese on baguette (June 2022).


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