Ingredients

4 Tablespoons Unsalted Butter, plus more for the skillet
8 Slices French or Country Bread, sliced 1 inch thick
1/4 Cups Cranberry Chutney
1 Pound Roast Turkey Breast, sliced
1/2 Lb. Brie Cheese, sliced
1/4 Cup Toasted Walnuts, chopped
1 Bunch Baby Arugula, trimmed.

Directions

To build the sandwich from the bottom up, spread 1/2 tablespoon butter on a slice of bread. Spoon 1 tablespoon of cranberry chutney on top and smooth it out. Follow with a few slices of turkey and a couple slices of brie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another half tablespoon of butter on a piece of bread and press it butter side down onto the sandwich. Repeat with remaining sandwich ingredients. Heat a heavy skillet over medium low heat. Add one tablespoon of butter and let it melt. Put sandwich in pan and weigh it down with a heavy pot or can on top the sandwich. Toast for one minute, turn over before bread begins to burn and repeat. Cut in half to serve. Serves 4.

Notes