To build the sandwich from the bottom up, spread 1/2 tablespoon of butter on a slice of bread, spoon 1 tablespoon of cranberry marmalade on top and smooth it out. Follow with a few slices of turkey and a couple slices of brie. Scatter some mixed greens evenly over the top. Spread another 1/2 tablespoon of butter on a piece of bread and press it, buttered side down, into the sandwich. Repeat with remaining sandwich ingredients.
Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and toast for 1 minute, press the sandwich with a spatula and turn over before the bread begins to burn and repeat. Cut the sandwiches in half before serving.
Combine all ingredients in heavy non-aluminum saucepan. Cook over medium-high heat, stirring frequently, until most of the berries burst. Cool to room temperature, cover and refrigerate.
Questions? Email Julie Levanway.
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