A great sandwich. Roasted turkey, brie, spinach, and the unique flavors of caramelized onions, blueberries and chipolte in the chutney complete the sandwich with flair. This sandwich could be made for a group as well by using long chiabatta or italian loaves. Make large sandwiches and slice individual servings about 2-3 inches wide. This sandwich would be ideal after Thanksgiving when turkey may be plentiful.
I came across this wonderful chipolte and blueberry pulled chicken sandwich on a blog where the chicken was actually cooked in a blueberry chipolte sauce. Very interesting process and would be worth a try. The sauce caught my full attention and this is an adaptation of that recipe. The caramelizing of the onions and simmering the sauce down creates a deeper and more intense impact of flavor.
large bone in turkey breast, about 2 lbs
2 tsp dried thyme
kosher salt and freshly ground pepper
2 small sweet onion, thinly sliced
3 tsp fresh thyme, coarsely chopped
2 cloves garlic, chopped
1 chipolte pepper in adobo sauce, minced plus 2 tsp adobo sauce
1 tbs brown sugar
1/4 apple cider vinegar
1/3 c chicken stock
1 small bay leaf
2 cups fresh blueberries
1 tbs honey
Kosher salt and freshly ground pepper to taste
6-8 oz brie
2 cups fresh baby spinach
3 tbs mayonnaise or sour cream
4 fresh hoagie rolls
Pre-heat oven to 350 degrees.
Place the turkey breast skin side up in a roasting pan or baking dish and rub with the dried thyme and a generous amount of kosher salt and freshly ground pepper. Put in the pre-heated oven and roast for about an hour, or until an instant read thermometer read 165 degrees. Remove from oven and let sit for 10-15 minutes. When the turkey has rested, carve it into thick slices.
Meanwhile, heat the olive oil in a 4 quart saucepan over medium high heat. Add the onions and stir them occasionally for 15- 20 minutes. At this time they should be browning and are translucent. Toss in the thyme and season with a teaspoon of salt and pepper. Continue to cook the onions until they start turning a rich brown color and are very tender, another 1o-15 minutes. Then add the garlic, chipolte pepper, adobo sauce, and brown sugar. Cook one minute until the brown sugar is dissolved. Add the vinegar, stock, and bay leaf. Stir and scrape the bottom of the pan to get all the browned pieces of onion. Add the blueberries and preserves to the onion mixture. Bring to a simmer and let simmer for 2 minutes. Add the honey and simmer for 10 minutes, until the mixture thickens and the berries are soft and bursting. Season with salt and pepper to taste and remove the bay leaf. You will want the chutney to be thick, so if it is still quite runny, let it simmer a few more minutes. It will thicken once it is taken off the heat and begins to cool as well.
Put 1/2 cup of the chutney in a small food processor. add 3 tablespoons mayonnaise or sour cream. Puree until creamy.
To prepare the sandwiches, slice the hoagie rolls in half-length wise. Open them up and place in the oven and let warm for a few minutes. Remove the rolls from the oven and layer the bottom portion of the rolls with the pureed mayonnaise, spinach, turkey breast, brie, and top it off with the chutney. Place the top portion of the bread on the sandwich and serve immediately.