Turkey with Melted Camembert and Mostarda
This is chef and restauranteur Michael Voltaggio’s nod to a ham-and-Brie number with honey mustard at the Greenbrier resort in West Virginia that he ate when he was an apprentice there. Slices of turkey and camembert, a blanket of arugula and a smear of mayonnaise are complemented by a thick layer of his take on mostarda, the Italian condiment of preserved fruit. The bread should be a soft, neutral vehicle for the sandwich, which should ooze with the mostarda.
From the story: The turkey sandwich reinvented
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.
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.
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 sandwiches to assemble. Serve immediately.
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