Smoked Turkey & Brie with Apple Butter on Rosemary Bread

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

  • 1 loaf Rosemary baguette sliced into sandwich bread
  • 5 ounces Smoked Turkey Breast sliced thin
  • 2 ounces Apple Butter
  • 2 ounces Brie Cheese sliced
  • 1 Granny Smith apple, cored and cut into thin slices
  • 2 ounces Baby Arugula

Spread apple butter on one side of each slice of sandwich bread. On a nonstick lightly oiled skillet place the bread with the apple butter face up. On one slice of bread place the sliced brie cheese. On the other half place the sliced apples then turkey, allowing the bread to toast lightly.

Take the baby arugula and mix in a mixing bowl with a pinch of kosher salt to season.

Once the bread is toasted on the bottoms and cheese begins to melt remove from the skillet and place on a cutting surface. Top the sandwich with arugula, placing the other half with the brie on top forming a sandwich. Slice the sandwich in half with a serrated knife and serve immediately.

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