Indian-Inspired Grilled Turkey and Camembert Sandwich

Ingredients

2 tbsp (30 mL) melted butter
1/2 tsp (2 mL) curry paste or powder
Salt and ground pepper to taste
300 g boneless turkey breast
8 slices of rye bread
1/3 lb (150 g) Canadian Camembert, sliced
2 tbsp (30 mL) chives, chopped
3 tbsp (45 mL) Indian mango chutney, homemade or from the store

Mango Chutney
1 tbsp (15 mL) butter
1 French shallot, chopped
1 mango, peeled and diced small (or you can use 2 peaches)
3 tbsp (45 mL) rice vinegar, white wine vinegar or cider vinegar
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) curry paste or powder
Salt and ground pepper to taste

Instructions
Mix the melted butter with the curry, season generously. Brush the turkey with this mixture and let stand while you light and preheat the barbecue. Preheat the barbecue or a grill pan to medium-high and cook the turkey, turning it only once. Cook for about 15 minutes, depending on the thickness of the breast. Slice the turkey against the grain.

While the turkey is cooking, toast the rye bread on the barbecue or in the toaster. Cover 4 slices of bread with the Camembert, sprinkle with chives and place the turkey breast on top. Spread the chutney over the 4 remaining slices of bread and close the sandwiches.

Slice the sandwiches in two and serve with raw veggies and pappadums (Indian flatbread made from lentil flour).

Mango Chutney

In a frying pan, melt the butter over medium-high and brown the shallot.

Add the mango and cook for 2 to 3 minutes.

Deglaze with the vinegar, add the sugar and curry. Allow the liquid to reduce by half. Season to taste and let cool.

Complementary Wines: Cocktails: Mango Tonic, Gewürztraminer Late Harvest, Malvasia Blanc, Valpolicella

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