Grilled Turkey and Camembert Sandwiches

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
  1. Preheat a nonstick skillet or griddle to medium heat.
  2. Divide and layer turkey and cheese evenly on 2 slices of bread; top evenly with arugula. 
  3. Spread preserves on one side of remaining bread slices; place preserve-side down on top of arugula. 
  4. 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. 
  5. If needed, reduce heat slightly and continue cooking, flipping occasionally, until fillings are hot. 
  6. 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.