Turkey, Brie, Cranberry Sauce, Spinach and Bacon Sandwich

Recipe is by Corinne Cook, who says, “There are no exact measurements for this sandwich. You can substitute brie cheese for Jarlsberg, cheddar or Monterrey Jack. I had a bag of spinach and arugula and used that for the greens; use lettuce if that’s what you have. These are suggestions for a leftover turkey and cranberry sauce sandwich. I like to heat these in skillet like a grilled cheese sandwich. Heat until lightly toasted on both sides and until cheese starts to melt.”

Your choice of a good artisan, rustic bread, sliced slightly less than 1/2-inch thick

Butter, at room temperature

Mayonnaise, Durkee’s Sauce or a mix of mayonnaise and mustard (just enough to lightly spread on bread)

Cooked turkey, sliced

Cranberry sauce (easy to make your own; use directions on bag of cranberries)

Baby spinach and arugula mix or any lettuce you have on hand

Bacon or turkey bacon, if desired

1. Spread a piece of waxed paper to prepare sandwiches on. Slice 2 pieces of bread and spread a very thin layer of butter on one side of each slice (You are making a grilled cheese type sandwich). Spread a thin layer of mayonnaise, Durkee’s or mustard on the unbuttered side of each bread slice.

2. On the mayonnaise side of one bread slice, layer sliced turkey, cranberry sauce, spinach/arugula mix, and bacon, if desired. Top with remaining bread slice, buttered side up.

3. On medium/high in heavy skillet, grill sandwich until lightly browned and cheese starts to melt. Carefully flip and brown other side.