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Turkey, Brie and Cranberry Subs – A Surprising Sandwich for Your Next Picnic

These sammies, paired with some nice beers from Goose Island, will liven up any picnic or tailgate.

These sammies, paired with some nice beers from Goose Island, will liven up any picnic or tailgate.

When we go out on the boat for a race, I like to surprise the crew with gourmet sandwiches. Sure, I could just run to subway or pick up sandwiches at Publix like most people do, but how boring is that? Plus, it is usually a lot less expensive to make your own sandwiches by picking up a loaf of french bread and working some sandwich artistry. I made a quick rosemary thyme mayo to further complement the flavors of turkey, cranberry and brie in this sandwich. These sailors were not disappointed!

Ingredients:

  • 1 loaf french bread
  • 1 lb thinly sliced turkey meat (I try to look for nitrate, preservative free sandwich meat)
  • ½ cup mayo (I like the olive oil mayo)
  • 1 tbsp chopped rosemary (if using dried, use less)
  • 1 small can of cranberry sauce
  • 1 5 oz. container alouette speadable brie
  • 1 bunch arugula
  • fresh ground pepper to taste
It helps to pull out some of the bread from the baquette to make more space for the ingredients.

It helps to pull out some of the bread from the baquette to make more space for the ingredients.

photo 3 Directions:

Slice ends off baquette and then slice lengthwise. I like to remove some of the bread on the inside of the baquette to form a “pocket” so the fillings stay in better, it also makes the sandwich less “bready”.

We all enjoyed a few beers and sandwiches after a BBYRA (Biscayne Bay Yacht Racing Association) Race out in the Bay.

We all enjoyed a few beers and sandwiches after a BBYRA (Biscayne Bay Yacht Racing Association) Race out in the Bay.

Combine the rosemary and mayo and spread generously on both pieces of bread. Next, spread the brie on the bottom piece of bread. Add the turkey, and then add generous tablespoon fulls of cranberry on the turkey. Add freshly ground pepper over the toppings. Next, layer with arugula. Put the top baquette on the sandwich and compress down to help combine the flavors. Slice into 2” serving sizes and then put into a tupperware container layered tightly so the sandwiches cannot come apart. NOTE: When putting a tupperware container full of sandwiches in a cooler, I always wrap it in a plastic bag tied tightly to ensure no melted cooler ice can get into the cooler and make soggy sandwiches!

When we got to dock, I set out a nice cheese tray as we cleaned the boat and had a few beers. Craft beers are all the rage these days, and the crew was mighty impressed with the Goose Island (ie, Chicago’s Craft Beer) Urban Wheat and Urban Pale Ale . These sandwiches were a huge hit with all those hungry sailors -Whats your favorite sandwich combo for outdoor gatherings?

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3 Responses to Turkey, Brie and Cranberry Subs – A Surprising Sandwich for Your Next Picnic

  1. Chris April 24, 2014 at 9:24 am #

    Great sandwich but I learned something disturbing from this post. The Alouette cheese made me think of the children’s song Alouette, you know the one. I looked it up to make sure it was the same spelling of Alouette cheese (it was) but also found that song is about plucking the feathers of a lark because it woke you up with it’s singing. How horrible is that?

    Now I’ll just enjoy this sandwich as I wipe Sarah McLachlan/ASPCA tears from my eyes ;)

  2. Lea Ann (Cooking On The Ranch) April 27, 2014 at 10:44 am #

    My next picnic is in a couple of weeks. These sandwiches will be in my basket. They sound delicious Robyn. Pinned.

  3. Robyn April 27, 2014 at 7:49 pm #

    Thanks Lea Ann! I’m always looking to try something new/different!

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