Turkey Pita Sandwiches With Brie, Pecans and Home
A perfect lunch with the fruity taste of the mayonnaise, the crunch of the toasted pecans atop of brie smothered turkey, all tucked away in a pita. Made for RSC#11. I have altered all the amounts to better explain this recipe as well as make a smaller amount of mayonnaise.
2
People talking
INGREDIENTS
NutritionRaspberry Mayonnaise
- 1whole egg
- 1tablespoon Dijon mustard
- 1teaspoon kosher salt
- 3ounces raspberry preserves
- 1⁄4
- 1cup vegetable oil
Sandwiches
- 3
- 3slices brie cheese (1/4 inch slice)
- 1
- 1large pita bread
- 1pinch alfalfa sprout
Advertisement
DIRECTIONS
- For mayonnaise: Combine egg, mustard, salt, pepper, raspberry preserves and lemon juice in bowl of food processor. Process for 1 minute.
- With motor running, dribble in the oil in a slow, steady stream.
- When all of the oil is in, shut motor off and scrape down sides with spatula.
- Store mayonnaise in covered storage container and refrigerate until ready to use. Makes 1 cup.
- For each sandwiches: Split pita. Spread mayonnaise on 1 side of bread, top with turkey and brie.
- Broil sandwich until cheese is melted.
- Add pecans and sprouts.
Advertisement