Indian-Inspired Grilled Turkey and Camembert Sandwich

Name: Indian-Inspired Grilled Turkey and Camembert Sandwich
Yield: 4 sandwiches
Ingredients: 2 tbsp (30 mL) melted butter; 1/2 tsp (2 mL) curry paste or curry powder; Salt and ground pepper to taste; 10 oz (300 g) boneless turkey breast; 8 slices of rye bread; 5 oz (150 g) Canadian Camembert sliced; 2 tbsp (30 mL) chives chopped; 3 tbsp (45 mL) Indian mango chutney homemade (see recipe) or from the store; Mango Chutney; 1 tbsp (15 mL) butter; 1 French shallot chopped; 1 mango; 2 peaches peeled and diced small; 3 tbsp (45 mL) rice vinegar or white wine vinegar or cider vinegar; 2 tbsp (30 mL) sugar; 1/2 tsp (2 mL) curry paste or curry powder; Salt and ground pepper to taste

This is the Indian-Inspired Grilled Turkey and Camembert Sandwich recipe.

Prep: 10 min
Cooking: 15 min

Yields 4 sandwiches

indian inspired grilled turkey and camembert sandwich

Ingredients

2 tbsp (30 mL) melted butter
1/2 tsp (2 mL) curry paste or curry powder
Salt and ground pepper to taste
10 oz (300 g) boneless turkey breast
8 slices of rye bread
5 oz (150 g) Canadian Camembert sliced
2 tbsp (30 mL) chives chopped
3 tbsp (45 mL) Indian mango chutney homemade (see recipe) or from the store
Mango Chutney
1 tbsp (15 mL) butter
1 French shallot chopped
1 mango
2 peaches peeled and diced small
3 tbsp (45 mL) rice vinegar or white wine vinegar or cider vinegar
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) curry paste or curry powder
Salt and ground pepper to taste

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Preparation

Mix the melted butter with the curry, season to taste. Brush the turkey with this mixture and let stand while you light and preheat the barbecue. Preheat the barbecue or a grill pan to medium-high and cook the turkey, turning it only once. Cook for about 15 minutes, depending on the thickness of the breast. Slice the turkey against the grain.

While the turkey is cooking, toast the rye bread on the barbecue or in the toaster. Cover 4 slices of bread with the Camembert, sprinkle with chives and place the turkey breast on top. Spread the chutney over the 4 remaining slices of bread and close the sandwiches.

Slice the sandwiches in two and serve with raw veggies and pappadums (Indian flatbread made from lentil flour).

Mango Chutney:

In a frying pan, melt the butter over medium-high and brown the shallot. Add the mango and cook for 2 to 3 minutes. Deglaze with the vinegar, add the sugar and curry. Allow the liquid to reduce by half. Season to taste and let cool.