Turkey, Apple, Triple Cream Brie & Chutney on a Croissant


Freshly Roasted Turkey, Apple, Triple Cream Brie & Rhubarb Chutney on Croissants  |  Farmer’s Market Cherries

Intro Collage


When I came across this sandwich last week on Tumblr, it struck me as “special”…you know, the type of sandwich that you would pack into a lovely wicker hamper along with a lightly colored blanket, some linen napkins, fresh fruit, flowers & a bottle of champagne and then put on a lovely whisper of a sun dress and, together with your sweetheart, find a sunny meadow in which to enjoy this picnic and revel in a quiet afternoon watching bees and butterflies.  Forgive the ramble…it really was a wonderful daydream.

Well, today, the sun did not make an appearance here in the Bay area until almost 3:00pm.  I had work at home to do and Michael was swamped at his office.  After school, I needed to race Max home and then immediately turn around and head out to a baseball game {which, by-the-way, lasted for three hours this evening}.  The meadow, bees & butterflies would need to wait for another time but the sandwich we could {and did} enjoy this evening.

The original recipe leaves much room for interpretation:  calling for roasted turkey or ham, mustard or not, no specific chutney {just good quality of course}.  Since I needed to be home today, I roasted a fresh turkey breast and carved slices for the sandwiches.  In a pinch you could certainly use good-quality, organic turkey breast from a deli but, if you do have the chance, I promise you that the extra step of roasting the meat yourself is well worth the effort.  I selected a Mt. Tam Triple Cream from Cowgirl Creamery and topped the sandwich with a favorite Rhubarb-Apple-Cherry chutney {recipe follows below}.  At the bakery, I could not decide between fresh croissants or the warm brioche rolls that were coming out of the oven as I stood at the counter so I picked up a few of each and let Michael and the children decide which one they wanted for their sandwich.  I roasted the turkey and prepared the chutney earlier in the day, so when we arrived home after the baseball game {8:30pm!} I simply assembled the sandwiches and served with some cherries that I had picked up at the Farmer’s Market this weekend.  It really is a special sandwich and, bees & butterflies aside, one that I thoroughly enjoyed with my sweetheart{s}…all four of them…this evening.

For the Roasted Turkey, have your butcher cut and wrap {with butcher’s netting} a boneless turkey breast, leaving the skin in-tact.  Roast in a 350°F oven until the internal temperature of the breast reaches 165°F {as registered on a meat thermometer}.  Cooking times will vary depending on the size of your breast and the heat of your oven.  I kept the seasoning on the turkey quite simple, using only sea salt and freshly ground pepper, as the sandwich would be drawing so much additional flavor from the cheese and chutney.

Turkey Collage

While the turkey is roasting, prepare the chutney…

Rhubarb Chutney {adapted from Eating Well}

  • 2 cups diced rhubarb
  • 1 cup diced red apple
  • ½ cup dried cherries
  • ¼ cup finely chopped shallots
  • ½ cup water
  • ¼ cup raw honey
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon crushed red pepper, plus more to taste
  1. Combine rhubarb, apple, cherries, shallots, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold. {Chutney can be covered and refrigerated for up to 1 week}.

Rhubarb Chutney Collage

Turkey, Apple, Triple-Cream Brie & Chutney on a Croissant {adapted from Elizabeth Winslow for CamilleStyles.com}

  • 5 fresh croissants or brioche buns
  • 10-12  slices freshly-roasted turkey 
  • 5 slices brie cheese or other triple cream
  • 10 slices Granny Smith apple
  • Rhubarb chutney

{Makes 5 sandwiches}

  1. Split open croissants or buns.  Place 2 slices of turkey on the bottom half of each croissant/bun followed by a slice of the cheese and 2 slices of apple.  Top each sandwich with a dollop of the chutney and the top half of the croissant/bun.  Serve & enjoy!

Bread Cheese Chutney Collage

Some fresh cherries to serve alongside…


And the finished sandwich…






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