Turkey, brie, and blueberry croissant sandwich
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Instructions for 1 sandwich with plenty of chutney for additional sandwiches
25 minutes
15 minutes
40 minutes
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)
- 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
- 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.
Have you made this recipe? Tag @beerinator and let him know!
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