• This recipe is for 4 sandwiches but can easily be adjusted for more or less servings.
• Prepare all the toppings. Thinly sliced the apples using a sharp knife or a mandoline slicer. Slice the brie cheese into thin slices or wedges. Slice your leftover turkey into pieces that are easy to add to the sandwich. Slice the avocado.

Toasting the Bread:

• These cranberry and brie turkey sandwiches can be made with just about any type of bread! Some of my favorites are croissants and rustic French bread. Use thick sliced bread for best results.
• Pan-Fried: preheat a frying pan over medium heat with a few teaspoons of salted butter. Once melted, add in the bread and toast for a few minutes on each side until the bread is crispy and golden.
• Broiler/Toaster: spread a bit of butter or brush oil onto each slice of bread first, then place the bread onto a baking sheet. Broil for a few minutes until the bread is nicely toasted.

Assembling the Sandwich:

• Spread a generous amount of Dijon mustard and/or mayonnaise onto one slice of bread, and cranberry sauce on the other slice. Add the sliced brie to one piece, then toast it in the oven under the broiler for a few minutes until it’s melted.
• Add the sliced apples over the cheese, then add the sliced turkey, sliced avocado, and top with fresh arugula. Season the avocado and turkey with salt and freshly ground black pepper to taste.
• Top with the other slice of bread and sandwich everything together. Enjoy the sandwich will it’s warm and crispy.