Ingredients:
For the leftover turkey sandwiches:
5 tablespoonssalted butter, divided
1/4 cupplus 2 tablespoons maple syrup
2 poundsleftover turkey slices
8 Arnold®, Brownberry®, or Oroweat® Sweet Multigrain Sandwich Buns
1 poundBrie, sliced
4 tablespoonsmayonnaise
Cranberry relish (see below)
1 (16-ounce) jar bread and butter pickles, chips
For the cranberry relish:
1 large orange, zested and juiced
1 lemon, zested and juiced
1/2 cupdark brown sugar, packed
1/8 teaspoonkosher salt
1 poundfrozen cranberries
1 whole cinnamon stick
Directions:
Preheat the oven to broil.
Make the cranberry relish: In a medium pot, combine the juice and zest of the orange, juice and zest of the lemon, dark brown sugar, cranberries, and salt over medium-high heat. Stir occasionally and cook until all the cranberries burst, about 7 minutes. Then turn the heat to a low simmer for about 5 minutes, until thick and jammy. Set aside to cool.
Prepare the maple-glazed turkey: In a medium skillet set over medium-high heat, melt 1 tablespoon of butter. Once melted, add the maple syrup. Stir constantly with a wooden spoon until light in color and thick and bubbly, about 1 to 2 minutes.
Add the turkey and coat evenly in the sauce. Lower the heat to medium-low and heat the turkey in the sauce for about 3 to 4 minutes until warm. Set aside.
Melt the remaining butter in a small saucepan or the microwave. For each top and bottom bun, brush with ½ tablespoon butter and toast in the oven until golden brown, about 2 to 3 minutes.
Time to assemble the sandwiches: Spread the mayonnaise on the bottom buns and top with turkey slices and Brie. Place the bottom halves of the sandwich in the oven on broil for about 2 minutes, or until the Brie begins to melt. Meanwhile, spread the cranberry relish on the top bun and layer on a few pickles.
Once the cheese is melted, remove the bottom buns from the oven and top the sandwiches. Serve, and enjoy.