Gluten Free Turkey Sandwich with Brie, Cranberries, and Red Wine Aioli
 
Prep time
Cook time
Total time
 
These turkey, cranberry, and brie sandwiches, are the perfect way to elevate your leftovers. Roast turkey, ripe brie, cranberry sauce, baby greens, and red wine aioli are stacked on toasted gluten free sourdough bread. It’s hard to get tired of leftovers when they’re this delicious.
Author:
Recipe type: Thanksgiving, Leftovers, Sandwich
Cuisine: American
Ingredients
Turkey sandwich with cranberries, brie, and red wine Aioli
  • Two slices gluten free bread, toasted (I used Bread SRSLY Sourdough)
  • 1 ½ tablespoons cranberry sauce
  • ½ tablespoon red wine aioli (recipe below)
  • 3 oz Roasted Turkey
  • 1 handful of baby greens (I used baby kale)
  • 2 oz ripe brie at room temperature
Red Wine Aioli
  • ¾ cup entwine merlot
  • ¼ cup red wine vinegar
  • ½ cup dark brown sugar
  • 1 clove garlic, finely minced
  • ⅓ cup finely diced red onion (about a quarter of a medium red onion)
  • zest from one small orange
  • 1 bay leaf
  • 1 cup mayo (either store bought or homemade is fine here)
  • heavy pinch of salt
  • ⅛ teaspoon black pepper
Instructions
Make Red Wine Aioli
  1. In a small saucepan over medium heat, bring entwine merlot, red wine vinegar, brown sugar, garlic, onion, orange zest, and bay leaf to a boil. Lower heat to medium low and simmer for 20 minutes or until the liquid becomes very syrupy and is reduced to about ⅓ cup and onions are almost candied. Allow liquid to cool to room temperature, then remove the bay leaf. 
Place mayo in a small bowl, stir the red wine syrup into the mayo a little bit at a time until fully incorporated. Season with salt and pepper to taste. Cover and store leftovers in the fridge for up to a week for store bought mayo or three days for homemade.
Assemble Sandwich
  1. Spread cranberry sauce on one slice of the toasted bread and spread red wine aioli on the other side. Layer with baby greens, then turkey on one side and brie on the other. Add a few leaves of baby greens to one side of the sandwich, then put the two halves together and eat to your heart’s content.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/turkey-brie-sandwich/