Ingredients

¾ cup (175 mL) apricot preserves
½ cup (125 mL) dried cranberries, coarsely chopped
⅓ cup (75 mL) finely chopped red onion
2 tbsp (30 mL) white wine vinegar
2 tbsp (30 mL) Dijon Mustard Rub or 2 tsp (10 mL) Dijon mustard

8 slices Texas toast
6 oz. (175 g) brie cheese, thinly sliced
2 cups (500 mL) baby arugula or spinach
12 oz. (350 g) sliced roasted turkey breast or deli turkey
4 tbsp (60 mL) butter, softened and divided

Directions

For the chutney, combine the preserves, cranberries, onion, vinegar, and rub or mustard in a small microwave-safe bowl. Microwave, uncovered, on HIGH for 2–3 minutes, or until boiling. Cover the bowl and refrigerate until chilled.
To build the sandwiches, evenly spread 2 tbsp (30 mL) of the chutney onto each toast slice. Top 4 of the toast slices with brie, arugula, and turkey. Top with the remaining toast slices, chutney-side down.
Heat a griddle or cast iron pan over medium heat for 3 minutes. Spread ½ tbsp (7 mL) of the softened butter onto the top and bottom slices of each sandwich. Place the sandwiches into the pan and cook 2–3 minutes per side, until the bread is evenly toasted.
Remove from the pan, slice, and serve.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 730, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 120 mg, Sodium 570 mg, Carbohydrate 97 g, Fiber 4 g, Sugars 53 g (includes 2 g added sugar), Protein 34 g