Turkey, brie, and blueberry croissant sandwich
Ingredients:
Blueberry chutney- 2 cups blueberries
- 1 medium onion, finely diced
- 3 cloves garlic, finely diced
- 1 tablespoon grated ginger
- 1⁄3 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 1⁄2 cup dried blueberries
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon MSG (optional)
Sweet and tangy vinaigrette
- 1⁄4 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh parsley, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon hot sauce
Sandwich assembly
- 1 to 2 tablespoons dressing (from above)
- 1⁄8 to 1⁄4 cup arugula
- 1 croissant, sliced and toasted
- mayonnaise and/or mustard (optional)
- sliced, roasted turkey
- brie cheese
- 2 to 4 tablespoons blueberry chutney (from above)
Directions:
Blueberry chutney: add all ingredients to a medium pot over medium heat and cook stirring often for 10 to 15 minutes.
After the chutney has thickened and turned into a jammy consistency, remove the pot and allow everything to cool before serving or storing it in a sealed container in the refrigerator.
Dressing: combine vegetable oil, sugar, vinegar, parsley, salt, pepper, and hot sauce in a jar with a lid. Cover with lid and shake to mix well. This will make more dressing than you need, but it works well on a salad and should keep in your refrigerator for a few weeks.
Sandwich assembly: toss a small handful of arugula (around a quarter cup) in a bowl with a tablespoon or two of the dressing.
Slice and toast your croissant. Add any condiments that you desire to the bottom slice.
Add sliced turkey and top that with a few slices of creamy brie cheese.
Spoon a few tablespoons of blueberry chutney on top of the brie and top that with your dressed arugula.
Complete the sandwich with the top of the croissant and serve.