Kentucky Derby Recipe: Smoked Turkey and Brie Sandwich

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Photo: Levy Restaurants

Churchill Downs executive chef David Danielson is always looking to add something new to the track’s menu. It’s a tricky exercise. Danielson doesn’t want to alienate the old timers who like change as much as they like a losing horse, yet he wants to please the younger set who grew up in a much different culinary world than their parents. 

To make a statement, Danielson took aim at the Turf Club’s turkey club, a solid sandwich but very traditional and rather boring. It was also the club’s biggest seller. “They said I couldn’t take it off,” Danielson said. “I had to find a solution.”

While he was tinkering at home, Danielson pulled out a loaf of “beautiful, olive oil rosemary bread.” He sliced some smoked turkey breast, melted some brie over it, added some crisp arugula and thinly sliced Granny Smith apple, and slathered the warm bread with apple butter.

“I took a bite and said this is awesome. I knew I had to put it on the menu,” he said. He did and it ended up outselling the traditional club. “People might think they know what they want, but they don’t always know what’s out there.”

Derby Smoked Turkey and Brie Sandwich

1 rosemary baguette
5 oz. roasted turkey breast
2 oz. apple butter
2 oz. sliced brie 
Granny Smith apple slices
2 oz. baby arugula

Spread apple butter on one side of each slice of bread. On a lightly oiled non-stick skillet, place the bread with the apple butter facing up. On one slice of bread place the sliced brie. On the other half, place the sliced turkey, allowing the bread to toast lightly.

Mix baby arugula in a bowl with a pinch of kosher salt to season.
Once the bread is toasted on bottom and the cheese begins to melt, remove from the skillet and place on a cutting surface. Top the turkey with the baby arugula and apple slices, placing the other half with the brie on top.

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