Grilled Turkey Sandwich with Brie and Cranberry Mustard Aioli

A jazzed up version of your boring leftover turkey sandwich.

Directions:                   

1. Preheat oven to 350°.
2. In a medium pot over medium-high heat, add pan drippings. Add onion and garlic, sauté for 5 minutes. Add wine and vinegar, continue cooking until reduced by half, about 10 minutes. Add cranberries, mustard, salt, pepper, rosemary, thyme, nutmeg and honey. Bring to a boil and reduce heat, simmer for 5 minutes. Transfer to medium bowl and allow to cool for 30 minutes. Stir in mayonnaise and reserve.
3. Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. Top with 3 slices of turkey and 3 slices of brie. Cover each sandwich with remaining halves.
4. In a large pan over medium heat, place buttered side of bread down. Brush top slice of bread with butter. Flip sandwich and cook until each side is golden brown.
5. Place sandwiches on baking sheet. Bake for 5 minutes or until cheese is melted. Cut in half and serve.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen