- 2 to 2 1/4 pounds (1 kg) leftover roasted turkey breast, sliced about 1/4-inch (6 mm) thick
- 6 medium ciabatta or rustica sandwich rolls
- 1 1/2 to 2 wheels (7 to 8 ounces/200 to 225 g each) double cream Brie (60 percent Tour de Marze)
- About 1 1/2 cups (180 ml) Bill’s Red Onion Cranberry Sauce (see below)
- 6 handfuls (6 ounces/170 g) mixed baby greens or arugula
Prep: Preheat the oven to 400°F (205°C).
Arrange the sliced turkey snugly in a single layer in a small baking dish. Add just enough water to come about halfway up the sides of the turkey, loosely cover the dish with foil, and bake until warm throughout (the water should be steaming), 8 to 10 minutes.
At the same time, bake the ciabatta for 2 to 3 minutes.
Slice off the rind from the edges of the Brie, and for a milder flavor, the top and bottom as well (optional). Slice the Brie into roughly 1/4-inch (6 mm) slices.
When the turkey is hot, use tongs to transfer the slices to a small sheet pan or a dry baking dish and lay the Brie on top. Bake, uncovered, just until the Brie begins to soften and melt, 1 to 2 minutes; the cheese will look shiny on the surface but shouldn’t be runny.
In a small saucepan over low heat, gently rewarm the cranberry sauce, stirring occasionally.
Assemble and serve: Generously spread cranberry sauce on the top and bottom halves of the sandwich rolls (about 2 tablespoons per half). Arrange 1 to 2 generous scoops of the Brie-topped turkey on the bottom halves of the rolls and top the sandwiches with the baby greens or arugula. Close the sandwiches, gently press down to lightly smash the bread, cut in half, and serve warm.
Bill’s Red Onion Cranberry Sauce
- Makes about 2 cups (480 ml)
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1/4 cup (60 ml) cranberry juice (Ocean Spray)
- 1 14-ounce (400 g) can whole berry cranberry sauce
In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onion just begins to soften, 2 to 3 minutes. Stir in the cranberry juice and continue to cook until the onion is translucent but not brown, 8 to 10 minutes. Add the cranberry sauce and break up with a spoon until incorporated.
Cover and refrigerate the cooled sauce for up to 1 week.
Excerpted from “Phil’s Favorites: Recipes from Friends and Family to Make at Home.” Copyright © 2025, Phil Rosenthal and Jenn Garbee. Photography Copyright © 2025 by Andrea D’Agosto and Richard Rosenthal. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.