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Turkey Brie Grilled Cheese

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This Turkey Brie Grilled Cheese is waaaay better than your average grilled cheese sandwich. It’s loaded with sliced turkey, fresh spring greens, TONS of ooey gooey melted Brie cheese, and a hint of whole grain mustard. It’s the perfect weekday lunch! Comforting, super tasty, but simple and easy – I’m confident this will become a family favorite in no time!

Ingredients

Units Scale
  • 4 slices sourdough bread
  • 4 teaspoons whole-grain mustard
  • 4 oz. Brie cheese, sliced into thin wedges
  • 1 cup fresh spring greens
  • 5–6 oz. sliced turkey
  • 2 tablespoons butter, divided

Instructions

  1. Heat butter in a large saute pan over medium heat until it melts.
  2. While the butter is melting, assemble the sandwiches. Start by swiping a schmear of mustard across each slice of bread in a thin, even layer. 
  3. Add a few slices of Brie to each slice of bread on top of the mustard.
  4. Then add a handful of green on top of two of the pieces of bread.
  5. Then add a few slices of turkey on top of the greens.
  6. Fold the mustard and Brie slices over the turkey, creating two sandwiches. 
  7. Add to the pan and saute for 2-3 minutes or until the sandwich is dark golden brown and toasted. 
  8. Flip, add remaining tablespoon butter to the pan, swirl sandwiches around to soak up the butter.
  9. Cook for 1-2 minutes, then cover with a lid and cook for another minute or until that side is also dark golden brown and the Brie is melted. 
  10. Slice and enjoy!

Equipment

Notes

Be sure when you’re layering to start with the cheese, then the greens, then the turkey. Putting the cheese on outside makes sure that it melts easily and quickly. Placing the greens in the middle helps to sandwich them in and creates a bit of a seal so they don’t spill out.

It’s tempting to try to cook this turkey Brie grilled cheese on higher heat to make it cooker faster, but cooking it over low heat ensures that the cheese has plenty of time to melt and that the turkey and greens get warmed through as well. Low and slow is the name of the game here!

Adding a lid to the pan for the last minute or so of cooking will ensure that the Brie gets completely melted and is ooey gooey as soon as you slice into the sandwich. If you don’t have a lid for your pan, just use a large plate, but be careful removing the plate afterward as it will get hot pretty quickly.

If you aren’t a fan of sourdough, first of all – what is wrong with you?! And second, you can use whatever bread you like. I do like to use something more sturdy than your classic white or wheat bread though. My top choice is always sourdough, but any kind of “artisan-style” bread will work. You’re looking for something with a crusty outside and a sturdy inside. A few types that work well are French baguette, boule, Italian loaf or country loaf, Ciabatta, or Rye.

For the greens, I like to use a spring green mix, but any dark leafy green will work including arugula, romaine, mustard greens, green leaf lettuce, or frisee lettuce.

Nutrition

Find it online: https://midwestfoodieblog.com/brie-grilled-cheese/