TURKEY & BRIE SANDWICHES
4 English muffins, split and toasted
4 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard
2 cups Turkey breast, cooked & shredded, or 8 slices deli style turkey 1/4 cup Red onion, thinly sliced
6 oz. Brie, sliced (you may also use Camembert)
1/2 cup Arugula, trimmed
1/2 cup Robert Rothschild Farm Cranberry Sauce
Arrange muffin halves, cut sides up, on a baking sheet. Spread mustard over each of 4 halves; top each with equal amounts of turkey and onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with arugula and spread the Robert Rothschild Farm Cranberry sauce on top of each cheese half. Sandwich together tops and bottoms and serve immediately.