Go Back
–+ servings
Print

Roasted Turkey, Brie and Fig Jam "Hot Brown" Sandwich

This makes a wonderful post-Thanksgiving lunch or brunch dish and is just different enough from Thanksgiving dinner that no one will mind seeing the turkey show up again!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people

Ingredients

For the Turkey, Brie and Fig Jam Sandwich

  • 1 French baguette cut in 3 pieces vertically
  • 3 tablespoons fig jam
  • 8 ounces Brie sliced into 12 slices
  • 6 slices roast turkey
  • 6 slices prosciutto thinly sliced
  • parmesan cheese sauce (below)

For the Parmesan Cheese Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup whole milk heated in the microwave for 1 minute
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 cup plus 3 tablespoons parmesan cheese

Instructions

For the sandwich

  1. First make the parmesan cheese sauce and keep warm over a low heat. 

  2. Cut each of the three pieces of baguette horizontally in half but do not cut through. Each piece should be open like a book.

  3. Spread each piece with fig jam and place the Brie slices evenly on each piece of bread on both sides. Broil until the cheese is just bubbly. Don't overdo it or the cheese will be hard. 

  4. Layer the turkey and then the prosciutto over the Brie. Cover each sandwich with 1/3 of the parmesan cheese sauce and sprinkle each with 1 tablespoon parmesan cheese . Broil until browned and serve hot. 

For the Parmesan Sauce

  1. Make a creamy béchamel sauce by melting the butter in a small saucepan over medium heat. Whisk all of the flour in at once and keep stirring. Cook the flour and butter for at least a minute until the mixture starts to pull away from the sides of the pan. You must cook the flour for a full minute.

  2. Lower the heat to low and add the hot milk all at once, whisking constantly until the sauce is completely smooth. Add salt, pepper, nutmeg and cheese and keep warm. Do not overheat. If the sauce gets too thick as it stands you can whisk in a few tablespoons of milk.