Recipe courtesy of Molly Yeh
Smoked Turkey and Brie Horseshoe Sandwich
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 930
- Total Fat
- 48 g
- Saturated Fat
- 24 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 57 g
- Cholesterol
- 194 mg
- Sodium
- 1411 mg
This is Molly’s turkey and Brie version of the classic Illinois horseshoe sandwich stuffed with french fries and drenched in cheese sauce — yum!
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 930
- Total Fat
- 48 g
- Saturated Fat
- 24 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 57 g
- Cholesterol
- 194 mg
- Sodium
- 1411 mg
Ingredients
Cheese Sauce:
Assembly:
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Directions
- For the cheese sauce: In a medium saucepan, melt the butter over medium heat and add the onion and a couple pinches of salt and cook until soft, 5 to 7 minutes. Add the paprika and flour and cook for another minute to cook off the flour flavor. Whisk in the beer and cook until thickened. Add about half of the milk, whisking continuously and allowing it to thicken before adding the remaining milk. Continue to whisk until it thickens enough to coat the back of a spoon. Add the cheeses a little at a time, stirring until melted and smooth. Add the Dijon, a few turns of pepper, and a good pinch of salt. Taste and adjust the seasoning as desired.
- To assemble: Pile half of the toast slices with turkey, fries, a ladle of sauce, and chives. Sandwich with the other half of the toast slices and, well, don’t forget the napkins.
