The Parisian Melt

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Our twist on a croque madame, this grilled turkey and cheese sandwich has apple for added crunch. Add a crisp green salad to round out the meal.

Tags: Easy, 20 Mins, Entrées, Sandwiches, Lunches, Chicken/Poultry, Fruit, Cheese, Rice & Grains, French, BBQ, Grilling

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4 tsp (20 mL)	PC Mayonnaise - Made with Whole Eggs
4 tsp (20 mL)	PC Horseradish Dijon
4	Blue Menu Thins - Whole Grain Round White Buns
6 oz (175 g)	PC Sweet Mustard Rub Turkey Breast - Fully Cooked
1	Granny Smith apple, cored and sliced (peel on)
4 oz (125 g)	double cream Brie cheese, thinly sliced

1. Preheat barbecue to medium heat.
2. In small bowl, stir together mayonnaise and mustard. Open buns and spread mixture evenly on inner sides. Divide turkey into four equal portions. Place a portion on one half of each bun. Top with one-quarter of apple slices, then one-quarter of the Brie. Replace bun tops.
3. Place sandwiches cheese side down on grill and reduce heat to medium-low. Grill for 1-1/2 minutes, then rotate sandwiches a quarter turn to create criss-cross grill marks; cook another 1-1/2 minutes. Turn sandwiches over and cook for 3 minutes, rotating a quarter-turn half-way. Transfer to cutting board and let rest for 3 minutes. Cut in half before serving, if desired.

This can also be cooked in a panini press.