Turkey-Apple-Brie Open-face Sandwich recipe from cooking with cocktail rings


Anyone can make a turkey sandwich but this light sandwich, served open face, is perfect for a beautiful summer day. And if you are thinking that referring to it as an “open-face sandwich” is just a  fancy way of saying “toast”, then you would be mistaken.

This sandwich is piled high and meant to be eaten with a fork and knife since there’s no other way around it. Serving it open-faced gives it the perfect balance of meat, cheese and bread. The light turkey meat on top of the crusty bread with crisp apple slices and creamy Brie cheese pairs perfectly with the rich Thousand Island dressing.



¼ pound thinly shaved deli turkey

1 medium gala apple, cored and thinly sliced

¼ pound Brie cheese

2 slices French bread, cut about 1” thick

¼ cup micro greens

¼ teaspoon freshly ground black pepper

2 tablespoons Thousand Island dressing



Heat the oven to broil on high. Line a baking sheet with a piece of aluminum foil.

Fold the slices of turkey so they will neatly fit on the bread and place on an aluminum foil- lined baking sheet. Arrange the apple slices on top of the turkey. Cut the Brie into thin slices and position on top of the apples. Broil until the cheese has melted, about 1 to 2 minutes.

Toast the bread and place side by side on a plate. Spread the micro greens over the bread, then use a spatula to place the turkey, apple and Brie onto the toasted bread. Season with black pepper and drizzle each with about a tablespoon of Thousand Island dressing.


Serves 1.




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