Turkey sandwich

The Maple-Pepper Turkey Melt sandwich features Camembert, Mostarda, and Arugula. (Al Seib / Los Angeles Times / November 11, 2011)

Total time: 50 minutes

Servings: Makes 2 sandwiches

Note: Adapted from Michael Voltaggio of Ink.Sack

Mostarda

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 (1¾ ounces) brown sugar

1/2 cup plus 2 tablespoons whole grain Dijon mustard

In 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 ½ cup mostarda, or to taste

1. On 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.

2. Spoon 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 sandwich 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.