Grilled Turkey and Camembert Sandwiches
Ingredients
4 slices
Kowalski's Signature Cranberry Wild Rice Artisan Bread
5 oz. (approx.)
Ferndale Market Uncured Boneless Smoked Turkey Breast, sliced
4 oz.
Camembert cheese, sliced
- handful baby arugula
- spicy raspberry preserves (such as Janet's Finest Compotes brand)
- Kowalski's Extra Virgin Olive Oil, as needed
Directions
- Preheat a nonstick skillet or griddle to medium heat.
- Divide and layer turkey and cheese evenly on 2 slices of bread; top evenly with arugula.
- Spread preserves on one side of remaining bread slices; place preserve-side down on top of arugula.
- Brush sandwiches lightly with oil; place on preheated skillet or griddle. Cook on first side until bottom is dark golden-brown (about 2 min.); flip and repeat.
- If needed, reduce heat slightly and continue cooking, flipping occasionally, until fillings are hot.
- Cut each sandwich in half on the diagonal; serve immediately.
Find It!
- Find Kowalski's Signature Cranberry Wild Rice Artisan Bread on the Artisan Bread Table in the Bakery Department.
- Find Ferndale Market Uncured Boneless Smoked Turkey Breast in the Meat Department.
- Find Camembert cheese and Janet's Finest Compotes in the Specialty Cheese Department.
