Turkey, Brie, Fig, & Arugala Sandwich

Today I want to share with you the best sandwich I’ve ever eaten in my entire life.  I really mean that.  The weirdest part?  I don’t even like sandwiches.  Ask my mother, she always had to be creative with my school lunches – I did a year of yogurt, a year of graham crackers and peanut butter – oh, there was that year I did peanut butter and fluff, but let’s be honest, it was mostly about the fluff.

Anyway, sandwich bread isn’t my thing.  So I avoided sandwiches.

THEN.  I went to the Whole Foods in Baton Rouge, LA.  Now, I’ve been to plenty of Whole Foods stores, and I don’t know what makes the Baton Rouge store more special than all the others, but the prepared food section is incredible.  And the sandwiches they made were delicious.  I admit, that I was first drawn to this sandwich because of the brie in it.  Then I realized that I really liked the fig as well.  The turkey and the argulua I just tollerate.  I would eat this sandwich 1-2 times a week.

Then I left Louisiana.  I was devastated.

Yes, I realize that I could just buy this to make on my own at home, but honestly, do you know how long it would take me to go through the quantities of stuff I would need to buy.  Cooking for one, man, it’s difficult.

Lucky for me, a few weeks ago my friends Brian, Steve, Tara and I started cooking dinner for each other.  This was my opportunity.  I was going to get to make my sandwiches.  I felt bad because Brian cooked a really nice meal that had 3 courses, Steve cooked a delicious shepherd’s pie, and I was going to make sandwiches.  (Tara is cooking next.)  And lucky for me, my new roommate happens to have a panini maker.  And you know what, they were delicious.

Here’s how you do it.  Recipes written by Chrystina.  This is why I’m not a food blogger.

Ingredients

• Ciabatta roll

• Turkey slices

• Brie

• Fig spread

• Argulua

Instructions

1. Cut ciabatta roll in half.
2. Spread the fig spread on one half, about 1/8 inch thick.
3. Put three slices of turkey.
4. Slice the brie into 1/4 inch thick pieces and cover all of the turkey.
5. Put a handful of arugula on top.
6.  Put the other half of the bread on top and smoosh.
7.  Put it in the panini maker until you see brie start to melt.

That’s how you do it. And if I can do it, you can do it too. Also, I’ve decided it doesn’t matter what brands or kinds or varieties of anything you buy because it’s all delicious. Make sure you don’t skip out on the ciabatta roll. And if you’re feeling extra fiesty, double the brie.