Turkey, Bacon, Pear & Brie Baguette

IngredientsTurkey, Pears
Menu PartSandwich/Wrap
Cuisine TypeAmerican

Chef Jodi Taffel

Curative, Inc.

San Dimas, Calif.

Sandwiches are a lunchtime favorite at Curative, Inc. a biotechnology company. As head of dining services, Chef Taffel likes to change up the lineup with riffs on classics. This baguette is a takeoff on a club sandwich, made on crusty French bread instead of toast and layered with the usual turkey and bacon, but paired with brie cheese and pears.


8 baguettes (18 in. size)

3/4 cup Dijon mustard

8 oz. unsalted butter, at room temperature

3 tbsp. finely chopped fresh tarragon

Kosher salt and freshly ground black pepper, to taste

3 lb. thinly sliced roast turkey

72 canned pear slices in juice, drained

48 slices applewood smoked bacon, cooked until crisp and cooled slightly

3 lb. Brie cheese, sliced 1/4-inch thick

9 oz. (about 6 cups loosely packed) baby spinach


  1. Split the baguettes and lay cut sides-up on a clean work surface. Spread bottom halves with 3 tablespoons mustard each and top halves with 2 tablespoons butter each. Sprinkle the buttered sides with 2 1/2 teaspoons tarragon and salt, and pepper.
  2. Layer ingredients on bottom baguette halves in following order: 3/4 cup spinach leaves, 6 ounces turkey, 9 pear slices, and 6 pieces bacon. Arrange pieces of brie (6 ounces per baguette) on top baguette halves, distributing evenly.
  3. Place two halves together and press gently yet firmly to compact the sandwich. Slice each baguette in 3 and serve immediately.

Photo courtesy of Pacific Northwest Canned Pears

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