0 (0)

Categories: Leftovers, Sandwiches

Turkey with melted Camembert and mostarda

Turkey with melted Camembert and mostarda
Al Seib / Los Angeles Times

To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that's what it is to Peruvian chef Ricardo Zarate. The chef behind Los Angeles' Mo-Chica and Picca came to know ... Read more

Total time: 50 minutes | Makes 2 sandwiches
Note: Adapted from Michael Voltaggio of Ink.Sack.


  • 1 (9-ounce) Granny Smith apple, peeled, cored and diced
  • 1 3/4 cups (9 ounces) dried apricots and raisins
  • 1 1/2 teaspoons cider vinegar
  • Zest and juice of 1 orange
  • 1 small cinnamon stick
  • 1/4 cup (1 3/4 ounces) brown sugar
  • 1/2 cup plus 2 tablespoons whole grain Dijon mustard

Step 1In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cups mostarda, which will keep, covered and refrigerated, up to 1 week.

Sandwich assembly

  • 2 (4-inch) sections crusty French baguette, halved
  • 10 ounces sliced turkey breast
  • 6 slices (4 ounces) Camembert cheese
  • Olive oil
  • 2 tablespoons mayonnaise
  • 1/2 cup arugula
  • 1/4 to 1/2 cup mostarda, or to taste

Step 1On the bottom half of each baguette section, place half of the turkey. Top the turkey with the cheese slices, then lightly drizzle over a little olive oil. Toast the open sandwiches until crisp and lightly golden, 2 to 6 minutes, depending on the heat of the toaster or oven.

Step 2Spoon a generous amount of the mostarda over the melted cheese, then top with the arugula. Spread 1 tablespoon mayonnaise over each toasted baguette top, then invert each top over the rest of the sandwiches to assemble. Serve immediately.

Each sandwich:
689 calories; 59 grams protein; 45 grams carbohydrates; 3 grams fiber; 30 grams fat; 11 grams saturated fat; 167 mg cholesterol; 19 grams sugar; 1,182 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Leftovers
Turkey casserole
Friday night salad with toasted cumin, honey and lime dressing
Turkey salad sandwich with tarragon and red grapes