Turkey, bacon and brie toasted sandwich with chicken gravy dunk
Boxing Day meets bistro indulgence – melty Brie, crisp smoky bacon, roast turkey, and a silky homemade gravy for dipping. This is best served on thick-cut tiger loaf for that golden crunch
Author: Zen Group
Serves: 2
Ingredients
- For the sandwich:
- 4 rashers smoked streaky bacon or turkey bacon
- 4 thick slices of tiger loaf (or other crusty high-top loaf)
- 1tbsp butter, softened
- 1tsp Dijon mustard
- 1tsp cranberry sauce (optional)
- 4 slices cooked turkey breast (or leftover roast turkey)
- 100g Brie, sliced
- Black pepper
- For the chicken gravy dunk:
- 1tbsp butter
- 1tbsp plain flour
- 250ml good chicken stock (fresh or from a cube)
- 1tsp Worcestershire sauce
- ½tsp soy sauce
- Pinch of thyme or rosemary (optional)
- Salt and pepper, to taste
Method
- Start by frying the bacon in a non-stick pan until crisp. Set aside on kitchen paper to drain.
- Next, make the chicken gravy dunk. In a small pan, melt the butter and whisk in the flour to make a roux. Cook for 1-2 mins until lightly golden. Gradually add the stock, whisking continuously until smooth and thickened. Stir in the Worcestershire and soy sauces, and add the herbs (if using). Simmer gently for 2-3 mins, season to taste, and keep warm.
- To assemble the toasties, begin by buttering one side of each slice of bread. On the un-buttered side, spread Dijon mustard and cranberry sauce (if using). Layer with turkey, crispy bacon and sliced Brie. Season with a touch of black pepper. Top with the second slice of bread, buttered side facing out.
- Heat a skillet or sandwich press to medium. Toast for 3-4 mins on each side until the bread is golden and the Brie has melted (press lightly with a spatula if using a pan). Slice in half on the diagonal.
- To serve, pour the hot gravy into a small bowl or jug for dipping. Serve the toasties alongside, ready to dunk into the rich, savoury gravy.
