Turkey, brie, and sliced peaches, served warm on toasted ciabatta bread and topped with fresh arugula and spicy mayo.
Let's talk eating out, shall we? To be honest, it's one of my favorite things to do! I know that it might seem a bit suspect for a food blogger to love eating out as much as I do, but I think it boils down to a love of good food. And a desire to only be the one making it 50% of the time! (A girl can dream....can't she?)
Okay, so in reality I am probably the one making (and cleaning up) the food more like 85% of the time.....but the 15% I'm not in charge of is my favorite! I love going out any time of day (although I have a special affinity for breakfast), I love a variety of restaurants (although there are many I'll veto right away) and I love knowing what I'm going to order by the time I get there (although every now and then I like to mix it up!)
At Louise's it's the BBQ Chicken Chop Salad, at Blue's Egg it's the Roasted Mushroom Omelet, at Cafe Hollander it's the Kulminator Sandwich with Sweet Potato Frites, at La Fuente it was always the Chicken Burrito until I recently mixed it up and fell in love with the Chicken Fajita Tacos. Yep....I'm one of those people. I have my favorites and I (mostly) stick with them!
And I can guarantee that if this Turkey-Brie Sandwich were on the menu at any of our go-to restaurants, it would easily become my go-to sandwich of choice! I know that because when I went to take "just a bite" of it, I ended up devouring the whole thing....and wanting more! It's the kind of sandwich I would dream about....the kind I would crave for weeks or months on end, until we finally made our way back for it. The good news? I can make this one at home! Now to get started on the frites....!
Turkey-Brie Sandwich w/Peaches & Arugula
- 1 ciabatta roll
- 3-4 turkey slices I used Applegate
- 2 whole round peach slices
- 4 slices of brie cheese
- ¾ c. arugula
- For the mayo:
- ¼ c. mayo
- 1 Tbsp. sriracha sauce
- ¼ tsp. chili powder
Slice ciabatta roll; top with turkey slices, peach slices, and brie cheese.
Bake open face in 375 degree oven 10 minutes or until cheese is melted.
Top with arugula and spicy mayo.