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.
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.
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
- In a small bowl, stir together strawberry jam and sriracha.
- 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.
- 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.
- 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.
