Turkey, Brie and Cranberry Subs Perfect for a Picnic
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
Instructions
- 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”.
- 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 baguette 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.
Notes
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!