Turkey and Brie with Sun-Dried Tomato Pesto
(I am aware of how attractive this picture is, Shop-Rite
bag and all... I took these to a football game, remember!)
I couldn't decide if I wanted to put both of the latest sandwiches on the same post. I opted for, no. Therefore, here is the second sandwich I made for Bucky's game. As much as I love broccoli rabe and provolone together, I think I liked this sandwich better. The pesto was perfection and worked really well with the brie. The acidity of the pesto and the creaminess of the brie complimented quite nicely. Read on!
What You'll Need:
- 1 cup sun-dried tomatoes, packed in oil and herbs
- 1/4 cup kalamata olives
- 1/8 cup roasted red peppers
- 1 tbsp. minced garlic
- 1 tbsp. Parmesan cheese
- 1 long loaf ciabatta
- 1/2 lb. creamy brie, sliced in 1/4-inch slices
- 1 lb. turkey breast
- Salt, pepper, rosemary
1. Start by mixing the first five ingredients together in a food processor. Pulse until everything is minced finely, or at the texture you prefer. I like to be able to taste the bits of olives.
2. Next, slice your ciabatta in half, lengthwise. Spread your pesto on both halves of the bread. Follow that layer with your sliced brie cheese. At this point, you will want to pop it in the oven to melt your brie slightly, I'd say about 10 minutes.
3. Remove from the oven and top with sliced turkey breast. You can use sliced deli turkey, you can use leftover turkey from a dinner you have (say, Thanksgiving?!), or you can use turkey breast chops and thinly slice them. That's what I did. If you go that route, liberally season your turkey chops with the salt, pepper and pinch of rosemary. Sear in a hot skillet with some olive oil until cooked through. Thinly slice and lay on top of the brie, then cover with the "lid" of the bread. Viola! All done. Slice in 2-inch pieces and arrange on platter for 4-6 people. Enjoy!