Chef Mark Shoopman prepares a Grilled Turkey Sandwich with Bacon, Brie, and Strawberries. It’s one of Yvonne’s favorites! Here’s the recipe:
Grilled Turkey, Brie, Bacon and Strawberry Sandwich
By Certified Executive Chef Mark Shoopman, CEC, CFBE
4 each Slices of Artisan bread of your choice
16 ounces Roast turkey breast, sliced thin
8 ounces Brie cheese, sliced in rounds
2 ounces Grated Parmesan cheese
1 cup Fresh sliced ripe strawberries
6 each Strips of smoked bacon
¼ cup Margarine or butter, softened
2 cups Chef Mark’s Garlic Aioli
Chef Mark’s Garlic Aioli:
1/2 cup Mayonnaise
1 tablespoon Fresh parsley, finely chopped
1 teaspoon Fresh squeezed lemon juice
1 clove Garlic, minced
Pinch Cayenne pepper
Place all the ingredients in medium bowl and mix and chill thoroughly.
Procedure and Presentation:
Begin by cooking the bacon, drain the grease on a paper towel and set aside.
Heat a large sized sauté skillet over medium high heat.
Butter one side of the bread and on spread the other side with a light coat of the garlic Aoli. Sprinkle the buttered side of the bread with the Parmesan cheese and place in the skillet butter side down. Next add the turkey, Brie, strawberries and bacon and top with other side of the bread with the buttered side facing up.
Grill the sandwich until the bread is toasted golden and the cheese is melted, approximately 3 minutes per side. Feel free to flip the sandwich frequently so it does not burn. If desired it can be lightly browned in the skillet and then finished in a preheated oven at 325 degrees until heated through and cheese is melted.