Ski House Cookbook by Tina Anderson and Sarah Pinneo
First published in Wish Winter 2007
food
Turkey, Brie & Apple On Raisin-Walnut Bread
This sandwich satisfies cravings for both sweet and savoury tastes. It offers contrasting textures as well. The apple stays crisp and the Brie stays creamy without making the sandwich soggy.
Ingredients
| 2 | tbsp Dijon mustard |
| 1 | tbsp honey |
| 1 | tube prepared polenta* |
| 8 | slices raisin-walnut bread |
| 4 | oz Brie, sliced |
| 8 | oz thinly sliced turkey (from deli) |
| 1/2 | Granny Smith apple, thinly sliced |
Instructions
- In a small bowl, mix together mustard and honey. Spread mixture on 4 of the bread slices. Divide Brie evenly among remaining 4 slices.
- Next, layer turkey and apple slices on and top with remaining slices of bread, honey-mustard side down. Cut in half and serve.
Excerpted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo Copyright © 2007 by Tina Anderson and Sarah Pinneo. Excerpted by permission of Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautés, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen.
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RITA ANN writes:
Sounds great even looks healthy, gotta buy and make it!
Cafe or tea or even some Christmas egg nog with that and Voila!!
—posted December 14, 2007 at 7:06 a.m.
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