The melty richness of Brie pairs deliciously with sweet-tart cranberry sauce and caramelized onions in this sandwich-lover’s delight.
- 1 tbsp oil
- 1 onion, sliced
- 1/4 tbsp salt
- 1/4 c honey mustard
- 4 crusty rolls, halved
- 4 c sliced cooked turkey
- 4 oz brie cheese, sliced
- 1/2 c whole-berry cranberry sauce
- 2 c baby arugula
In large nonstick skillet, heat oil over medium heat. Add onions and salt; cook until tender and browned, about 10 minutes, stirring occasionally. Reduce heat to low; add 2 tablespoons water. Cover; cook until onions are caramelized, about 10 to 15 minutes, stirring occasionally.
Meanwhile, heat oven to 400 degrees Fahrenheit. Dividing equally, spread mustard over cut sides of rolls. Divide turkey and cheese among bottom halves of rolls. Place on baking sheet. Bake 5 minutes until cheese softens. Top with cranberry sauce, caramelized onions, arugula, and remaining roll halves.