Ingredients
2 18-inch baguettes
6 tablespoons Dijon mustard
4 tablespoons unsalted butter, at room temperature
2 teaspoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
1-½ cups (loosely packed) spinach leaves, washed and dried
12 ounces thinly sliced roast turkey
18 Pacific Northwest Canned Pear slices, in juice, drained
12 slices applewood smoked bacon, cooked until crisp and cooled slightly
12 ounces Brie cheese, sliced 1/4-inch thick
Method
Split the baguettes and lay them cut sides up on a clean work surface. Spread the bottom halves with 3 tablespoons mustard each, and spread the top halves with 2 tablespoons butter each. Sprinkle buttered sides with the tarragon, salt, and pepper.
Layer ingredients on the bottom baguette halves in the following order, dividing each item evenly between the 2 baguettes: spinach, turkey, pear slices, and bacon. Arrange the pieces of brie on the top baguette halves, distributing evenly. Place the two halves together and press gently yet firmly to compact the sandwich. Slice each baguette in 3 and serve immediately.
Servings
Makes 6 servings (3 servings per baguette)Ingredients
8 18-inch baguettes
¾ cup Dijon mustard
8 ounces unsalted butter, at room temperature
3 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
3 pounds thinly sliced roast turkey
72 Pacific Northwest Canned Pear slices, in juice, drained
48 slices applewood smoked bacon, cooked until crisp and cooled slightly
3 pounds Brie cheese, sliced ¼-inch thick
9 ounces (about 6 cups loosely packed) baby spinach
Method
Split the baguettes and lay them cut sides up on a clean work surface. Spread the bottom halves with 3 tablespoons mustard each, and the top halves with 2 tablespoons butter each. Sprinkle the buttered sides with 2-½ teaspoons tarragon, salt, and pepper.
Layer ingredients on the bottom baguette halves in the following order: 3/4 cup spinach leaves, 6 ounces turkey, 9 pear slices, and 6 pieces bacon. Arrange the pieces of brie (6 ounces per baguette) on the top baguette halves, distributing evenly. Place the two halves together and press gently yet firmly to compact the sandwich. Slice each baguette in 3 and serve immediately.
