Bring out your inner sandwich artist!

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, brie and cranberry in this sandwich. These sailors were not disappointed!

Turkey, Brie and Cranberry Subs Perfect for a Picnic

Author: Robyn

Print Recipe

Ingredients

Scale

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!