• roasted turkey brie apple sandwich

Roasted Turkey, Apple & Brie Sandwich

Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

I know it’s still over a month away, but one of my favorite things about Thanksgiving is making a big turkey sandwich for lunch the next day.  And by “next day”, I really mean the leftovers get pulled out as soon as the last turkey-day dinner guest says goodnight. There is just something about thick slices of roasted turkey that make for a really delicious sandwich.

I believe that to truly make a great sandwich you need to use great ingredients. Fresh bread, crispy lettuce, tender meat, creamy cheese, a crunch factor and a super flavorful sandwich spread. Let’s face it, the spread you use can either make or break your sandwich creation. Typically I’d use mayo to spread on my post-thanksgiving turkey sandwich. It offers more of a tang than mustard and helps keep the sandwich from being too dry. However, mayo is one of those foods that I try to use in moderation. It’s pretty hefty in calories and contains a lot of non-heart healthy fats. Not a food you want to include in your lunch everyday.


Sure you can jazz up ordinary mayonnaise by adding garlic, herbs, lemon juice or hot sauce to create more of an aioli. Or even mix standard mayo with something like greek yogurt to cut back on calories and fat. But let’s face it, one of the greatest perks of making a sandwich is that it’s quick. A meal you can pull together with a few ingredients and just a couple minutes. Sometimes you just don’t have the time to whip up a custom sandwich spread.

 

roasted turkey apple brie sandwich1

Needless to say I was excited to find out that Sabra, the company known for it’s amazing hummus products, were challenging The Recipe Redux members to recreate a sandwich they love using one of their new Sabra Spreads.

sabra spreads

The new Sabra Spreads are made with hummus and contain 75% less fat than the leading mayonnaise. These zesty sandwich spreads are also cholesterol free and contain 0 grams of trans fat! They come in 3 great flavors (Garlic & Herb, Sea Salt & Cracked Pepper, Honey Mustard) and use fresh ingredients to create a zesty addition to a variety of sandwiches.  Composed of a blend of chickpeas, soybean oil, tahini, spices and natural flavors, the spreads are gluten-free, kosher, non-dairy and non-GMO. Which definitely makes them a part of a healthy lifestyle.  They also come in super convenient squeeze bottles, thereby making them an integral part of the sandwich making process! No need to mix up a custom sandwich spread…time savers are always a win-win in my book.

I received samples of all 3 flavors and tried them all repeatedly. I knew the honey mustard flavor would take my post-thanskgiving Roasted Turkey Sandwich to the next level! It’s the perfect combination of sweet and savory, which pairs amazingly with roasted turkey.

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I can’t even describe how fantastic this sandwich tastes! The Honey Mustard Sabra Spread adds just the right amount of tang to the tender roasted turkey. Combined with the crispiness lettuce, creaminess of the Brie and crunch from the green apple, this sandwich is everything you want it to be. It’s hearty, filling, full of flavor and just overall delicious.

I definitely can’t wait for Thanksgiving leftovers! Do you think it’s a bad idea to make the biggest turkey I can find simply to make this sandwich???

 

roasted turkey sandwich with brie and apple. Sponsored by Sabra Spreads / The Domestic Dietitian

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Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Roasted Turkey, Apple & Brie Sandwich

Prep Time: 10 mins
Cook Time: 0 mins
Yields: 1

Ingredients

  • 2 slices bread
  • 4 oz roasted turkey
  • 2 tablespoons Honey Mustard Sabra Spread
  • 3 slices Granny Smith apple
  • 1 oz Brie cheese
  • 1/4 cup arugula

Method

  1. Spread Honey Mustard Sabra Spread on both slices of bread
  2. Add arugula, roasted turkey, brie and slice apple
  3. Top with second slice of bread and enjoy!

7 Comments

  • comment-avatar
    Lauren O'Connor October 3, 2016 (1:23 pm)

    Turkey, brie and apple are a great combo and I bet the spread makes it even more delicious!!

    • comment-avatar
      Brynn McDowell October 3, 2016 (7:35 pm)

      Thanks Lauren! The spread took it to a whole new level, sweet and tangy!

  • comment-avatar
    Dan October 3, 2016 (9:03 pm)

    This was better that I expected. Really good! As a mayo hater, can’t wait to use it more often.

  • comment-avatar
    Eva @ Love&Grub October 4, 2016 (6:42 pm)

    This look likes a great combo!! Can’t wait to try!

    • comment-avatar
      Eva @ Love&Grub October 4, 2016 (6:43 pm)

      looks like** 🙂 thats what I get for looking at recipes on a week night lol!

  • Lighter Buffalo Chicken Sandwich - The Domestic Dietitian March 1, 2017 (8:55 pm)

    […] their new sandwich spreads, I couldn’t stop thinking of all the possibilities! I shared this Turkey, Apple & Brie Sandwich recipe earlier this week as part of the challenge, but I couldn’t just stop […]

  • Classic Sandwiches with a Twist | Luvo March 9, 2017 (1:01 pm)

    […] A 2014 study showed that sandwiches contribute one-fifth of our daily sodium intake. Lunchmeat sandwiches are often the culprit, as they combine processed meat plus bread, two foods that are known to contain high amounts of sodium. Cut down on the salt by using fresh meats instead. Cook extra chicken, turkey, or ham at dinnertime, then slice the leftovers and use in your sandwich. For cheese, go with a less-processed option like Swiss, which contains less sodium than other cheeses. Load up your sandwich with veggies to provide potassium, which can counteract some of the sodium. Try this Roasted Turkey, Apple & Brie recipe. […]

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