Turkey and Brie Sandwich with Cranberry Mustard Aioli

Step 1

Preheat oven to 350°.

Step 2

In a medium pot over medium-high heat, add pan drippings. Add onion and garlic, sauté for 5 minutes. Add wine and vinegar, continue cooking until reduced by half, about 10 minutes. Add cranberries, mustard, salt, pepper, rosemary, thyme, nutmeg and honey. Bring to a boil and reduce heat, simmer for 5 minutes. Transfer to medium bowl and allow to cool for 30 minutes. Stir in mayonnaise and reserve.

Step 3

Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. Top with 3 slices of turkey and 3 slices of brie. Cover each sandwich with remaining halves.

Step 4

In a large pan over medium heat, place buttered side of bread down. Brush top slice of bread with butter. Flip sandwich and cook until each side is golden brown.

Step 5

Place sandwiches on baking sheet. Bake for 5 minutes or until cheese is melted. Top with spinach arugula mix and pickled red onions if desired.

Step 6

Thinly slice 2 red onions and place in a mason jar.

Step 7

Combine 1 cup white vinegar, 1 cup water and 1 teaspoon sugar and bring to a simmer until sugar is dissolved.

Step 8

Pour over onions and let sit at least 1 hour.

Step 9

Tip: Add pickled onions to your sandwich for some extra flavor!