A request from Hillshire Farm made me think about my daughters starting school last week. It was so odd to wake up to on the first day of school with a definite sense of fall in the air. Seattleites had been enjoying a late summer that seemed to end abruptly when we woke up to the undeniable signs of autumn. As I drove them to school the streets were dotted with trees showing signs of the changing season. Leaves were beginning to change colors from a sea of green into beautiful shades of copper, cold, and dark purple. Although summer is over I do look forward to this truly Northwest scene every year.
I walked my daughters into their classrooms and they nervously met their new teachers. Slowly I could see that their anxiety decreased with every familiar face they reacquainted themselves with. Walking back to my car I could feel a slight morning chill on my face reminding me that my usual longing for a morning iced latte had been replaced with a new desire for my first pumpkin spice latte. Yes, it was definitely fall.
That also means I’ve been thinking about dinner differently. My appetite and inspiration for all things food depends on the weather and season. There will be no more light salads on the deck. At home I wiped off my slow-cooker and set it on my kitchen counter where it will earn its place throughout the fall and winter months.
It is also time for me to think about lunches differently, too. From September through December I prefer to eat hot lunches that make me feel warm and cozy. My favorite lunches usually include a hearty soup, such as corn chowder, or a warm sandwich like a Panini. As a sandwich connoisseur this sandwich is one of my favorites to make for both hosting friends for lunch or just to treat myself to something special.
One of the key aspects of a great Panini sandwich is to use only a few ingredients in thin layers and slices. I love pairing bold tasting ingredients together to make them memorable. Like all sandwiches, they are best with layered flavors of both sweet and savory ingredients, such as this Turkey, Mango Chutney, and Brie Panini recipe I am going to share with you today. Using thinly sliced deli meat and a soft cheese works wonderfully to ensure the sandwich holds together. The blend of spices and sweetness in the mango chutney and the curry mayonnaise magically elevates this sandwich beyond a traditional turkey sandwich. The spinach adds a nice contrast in color while complementing the other ingredients.
If you’re looking for a sandwich to welcome the autumn season, this one is a must-try. Enjoy!
PS: If you love sandwiches, vote for your favorite Martha Stewart Sandwich Recipes in the Sandwich Showdown Game. The sandwich photos and recipes are phenomenal and don’t be surprised if you feel inspired to make one this week.
Disclosure: This recipe, one of my all-time favorites, is sponsored by Hillshire Farm and MarthaStewart.com. I hope you’ll try it soon because it is so good!
- 3 tablespoons mayonnaise
- ½ teaspoon curry powder
- 2 slices of artisan bread, ½ - inch thick
- 2 tablespoons mango chutney
- 2-3 slices Hillshire Farm Deli Select Ultra Thin Oven Roasted Turkey Breast lunchmeat
- 2-3 slices Hillshire Farm Deli Select Ultra Thin Honey Roasted Turkey Breast lunchmeat
- 2 ounces brie, sliced thinly
- 8 baby spinach leaves
- Extra-virgin olive oil
- Mix the mayonnaise and curry powder together in a small bowl. Spread each side of bread with a thin layer of the curry mayonnaise. Now spread a layer of mango chutney on one slice of bread. Top the bread with slices of turkey, brie, and spinach leaves. Place the remaining slice of bread on top to form a sandwich.
- Heat a grill pan or a heavy skillet over medium-low heat. Brush the pan with a light coating of extra-virgin olive oil. Add the sandwich and cook for 2-3 minutes on each side, pressing them down occasionally with a large spatula, until the bread is golden brown and the cheese has melted.