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Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2

Turkey and Brie Monte Cristo

Rate this recipe for points
25

Boosted with buttery Brie and a strawberry jam spiked with Sriracha, this updated take on a Monte Cristo is sandwiched between slices of Stonemill® Bakehouse Cranberry Pumpkin Seed Sourdough, boasting tangy dried cranberries and fragrant pumpkin seeds. This bread delivers a lovely texture and flavour to this warm and toasty sandwich.

Lunch
Apps and Sides
Sliced Bread

Ingredients

  • 4 slices Stonemill® Bakehouse Cranberry Pumpkin Seed Sourdough Bread
  • 2 Tbsp (30 ml) strawberry jam
  • 1 Tsp (5 ml) Sriracha hot sauce
  • 4 slices of turkey
  • 3 oz (90 g) Brie cheese, sliced
  • 2 Tsp (10 ml) butter, softened

Directions

  1. In a small bowl, stir together strawberry jam and sriracha.
  2. Spread sriracha jam evenly over 2 bread slices. Top with turkey and Brie. Cap each with the remaining bread slice. Spread butter on the outer sides of sandwiches.
  3. Heat a large skillet over medium-low heat. Cook the sandwiches, pressing lightly and flipping once, for 4-6 minutes or until bread is golden brown and cheese has melted.
  4. Cut sandwiches in half to serve.

Tips: For turkey, use smoked turkey, deli-roast turkey or leftover roast turkey as desired.
Substitute sriracha with your favourite hot sauce; habanero chile–style hot sauce also works nicely.