Once again I’m presented with the unique and wonderful challenge of coming up with creative ways to dispense of leftover holiday fowl. And because we all need more rich food after indulging and imbibing to the point of busting, I felt a spicey, cheesey sandwich with sweet potato fries was in order.
What you need for two sandwiches:
1 cup turkey meat (dark or white…whichever your preference. I like to use a combination of both)
1 small red onion sliced in rings
1 tbsp. jerk sauce (I really like Walkerswood jerk seasoning because it doesn’t just taste like hot. It tastes like hot and lime and onions and all of the other good things which go into a great seasoning. Try it. You’ll like it too.)
6 slices of double creme brie
1 roma tomato, thinly sliced
4 slices multi-grain bread
1 tbsp butter or margarine
mayonnaise for spreading
salt and pepper to taste
Start by lubing a warm, cast iron skillet over medium heat with a wee bit of butter or margarine. Add the jerk seasoning and use a wooden spoon or spatula to coat the pan in it. Toss in the turkey pieces and roll them around the pan to pick up the jerk sauce, breaking it up as you go for more jerkey coverage. Move the turkey to a plate, crank the burner to medium-high heat and add the onions. Stir fry the onions for about 1-2 minutes then move them to the turkey plate.
At this point you can choose to toast the breads in a toaster or grill them in the skillet with another wee bit of butter or margarine. I opted for the latter this time around.
Once the bread is nicely toasted using either method, spread some mayo on the bottom pieces of each sandwich. Divide the turkey equally between both, then the onions, then the brie, then the tomato. Season with salt and pepper before topping with the remaining toasts.
Thinly sliced peppers in any colour, kosher pickles and lettuce all make wonderful additions to this sandwich. One can get as creative with it as one likes.