Turkey, Brie, and Cranberry Melts
with green beans
Bring on the flavors of fall with these sweet and savory Turkey, Brie, and Cranberry Melts. This recipe was a hit with our community when it was first featured in 2017.
Turkey, Brie, and Cranberry Melts:
- Butter - 4 Tbsp
- Sandwich bread, gluten-free - 8 slices (sourdough preferred)
- Cheese, brie - 8 oz
- Turkey, deli-sliced - 10 oz
- Cranberry sauce - 1/2 cup (sub cranberry or raspberry jam)
Lemony Green Beans:
- Green beans - 1 lb , trimmed
- Oil, cooking - 2 tsp
- Oil, olive - 2 tsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Lemon zest - 1/2 tsp
- Green beans - Trim green beans. (Can be done up to 5 days ahead)
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- Heat a wok for green beans over medium-high heat. Add cooking oil and then add green beans to heated oil. Saute for 10 to 12 minutes, until tender and browned in spots. Season with some salt and pepper.
- While green beans are cooking, spread butter on one side of each piece of bread. Lay out half of the bread slices buttered-side down. Top with brie (if the brie is too firm to spread with a knife, cut it into slices), then with turkey and cranberry sauce. Finish with remaining slices of bread, buttered-side up.
- Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Move sandwiches onto cooling rack and keep warm until you're ready to eat.
- When green beans are finished cooking, whisk together olive oil, lemon juice, mustard, and lemon zest. Toss with green beans and season with some salt and pepper.
- Serve sandwiches with green beans on the side. Enjoy!