Bistro-Style Hot Turkey Sandwich

Serves 2


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3 cups Butterball turkey, leftover and chopped4 slices Dempster's 12 Grain Bread, toasted8 brie slices


2 Tbsp olive oil1 shallot, finely diced1 clove garlic, finely minced1 Tbsp thyme, freshly picked and chopped1 cup red wine2 cups gravy


2 Tbsp butter2 cloves garlic, finely minced1 leek, washed and diced2 cups peas1 lemon, zested and juiced


  1. Cook shallots and garlic in oil over medium low heat for 5 minutes, or until softened. Add thyme and wine, and bring to a boil. Reduce until nearly 90% of the wine has cooked away, then add gravy. Bring to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, or until slightly thickened. Season with salt and freshly cracked pepper to taste. Set sauce aside and keep warm.

  2. Melt butter in a saucepan and cook garlic and leek for 5-6 minutes. Add peas, along with a splash of water and salt. Cook for 2-3 minutes, or until peas are just cooked through, but still vibrant green. Finish with fresh lemon zest and juice, then set peas aside.
  3. Assemble sandwiches by placing down a slice of toasted Dempster's 12 Grain Bread. Top with some sliced brie and leftover Butterball turkey. Ladle on some warm sauce, followed by another slice of bread, cheese, and more turkey. Ladle on more sauce, followed by a generous serving of peas. Garnish with fresh chives and serve with a side of fries and wine! Bon appetit!

  4. Recipe by: Chef Shahir Massoud

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