Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Turkey, Mango Chutney, and Brie Panini

Last update: By 34 Comments

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!

4.7 from 3 reviews
Print
Turkey, Mango Chutney and Brie Panini
Author: 
Recipe type: Sandwich
Serves: 1
 
This is the perfect sandwich to enjoy on a chilly day. Made with Hillshire Farm Ultra Thin Lower Sodium Oven Roasted and Honey Roasted Turkey Breast slices, mango chutney, brie, spinach, and a curry mayonnaise, this sandwich is the perfect balance of savory and sweet.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

 

Comments

  1. Ooooo, the mango chutney and brie are just light enough to allow the turkey to reveal itself. Deeelicious!

  9. I can’t believe that fall is creeping in on us. Part of me is excited and looking forward to fall flavors but a little bit of me wants to hang on to summer since I missed so much of it. Fortunately my little guy is out on break so we are making up for lost time together 🙂 Fabulous sandwich recipe!

  14. a grilled cheese and brie can never go wrong! the sweetness must be a great combo with the pungent brie! using apples or pears on the sandwich would also be a great twist!

  19. I have to admit to being a complete disgrace in the kitchen. But not only does this recipe sound delicious, I don’t think even I could mess it up! Thanks for sharing something that we cooking-impaired folks can enjoy.

    Justine

  20. That sounds delicious! Brie, mango chutney, turkey, and a hint of honey… yummy!

    I’m having a little cookie giveaway on my blog this week. Stop by and say hi.
    PortlandPeeps.blogspot.com

  23. Did you have a sandwich in the showdown? I didn’t see the above panini? Great tips by the way on making panini’s …bold flavors in thin layers, I think I often try to pile my ingredients too high and it all spills out. Thanks Alice! xoxoo

If you've enjoyed this free recipe (or post), please support us by recommending and sharing it with others in your social networks. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: