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  • Turkey, Brie and Cranberry Sandwich


    Pan-fried Turkey, Brie and Cranberry SandwichRecipe and Image Totally Traditional Turkeys (

    Made in minutes, this toasted sandwich is perfect for lunch. Serve with potato wedges for a more filling meal.


    Pan-fried Turkey, Brie and Cranberry Sandwich

    Serving Size: 4


    • 8 slices of free-range cooked Totally Traditional Turkey
    • 8 slices of white or whole meal bread
    • 100g softened butter
    • 4 tbsp cranberry sauce
    • 250g brie, sliced
    • Sea salt and black pepper


    1. Butter each slice of bread on one side only. On the unbuttered side, spread with the cranberry sauce, top with the sliced turkey, (2 slices per sandwich) and sliced brie and season with sea salt and black pepper and place another piece of bread, unbuttered side, onto the filling.
    2. Heat a frying pan, to a medium heat, with tablespoon of rapeseed oil. Place the sandwich in the frying pan and fry on a gently heat for approximately, 2-3 minutes, each side, until golden brown. If you prefer the brie to be melted more, you can place the sandwiches on a baking sheet in a pre-heated oven at 180°C/Gas 4 for a further 5 minutes.
    3. You can serve the sandwiches with home made potato wedges which you have cooked in the oven before melting the sandwich. Garnish with watercress.

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