Turkey and Brie Monte Cristo

Boosted with buttery Brie and a strawberry jam spiked with Sriracha, this updated take on a Monte Cristo is sandwiched between slices of Stonemill® Cranberry Pumpkin Seed Sourdough, boasting tangy dried cranberries and fragrant pumpkin seeds. This bread delivers a lovely texture and flavour to this warm and toasty sandwich.

10 min

15 min

2 Servings

Made with Sourdough Cranberry Pumpkin Seed Bread

Ingredients

4 slices Stonemill® Cranberry Pumpkin Seed Sourdough Bread
2 Tbsp (30 ml) strawberry jam
1 Tsp (5 ml) sriracha hot sauce
4 slices of turkey
3 oz (90 g) Brie cheese, sliced
2 Tsp (10 ml) butter, softened

Directions

In a small bowl, stir together strawberry jam and sriracha.
Spread sriracha jam evenly over 2 bread slices. Top with turkey and Brie. Cap each with the remaining bread slice. Spread butter on the outer sides of sandwiches.
Heat a large skillet over medium-low heat. Cook the sandwiches, pressing lightly and flipping once, for 4-6 minutes or until bread is golden brown and cheese has melted.
Cut sandwiches in half to serve.

Tips: For turkey, use smoked turkey, deli-roast turkey or leftover roast turkey as desired.
Substitute Sriracha with your favourite hot sauce; habanero chile–style hot sauce also works nicely.