Turkey, Bacon, Pear & Brie Baguette
Chef Jodi Taffel
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
- 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.
- 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.
- 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