Crème Brûlée Turkey Melt

• servings: 2 Sandwiches

Ingredients

4 slices sourdough bread

6 slices of Brie (rind on or off, your call)

½ cup smoked cheddar, shredded

2 slices sharp cheddar cheese

6–8 slices turkey breast (deli-style or leftover roast)

4 slices cooked bacon

1 tablespoon butter (for skillet)

1 tablespoon granulated sugar (for brûlée topping)

For the sweet cream coating (like French toast batter):

1 egg

3 tablespoons heavy cream

1 teaspoon vanilla extract

1 teaspoon maple syrup

Pinch of salt

Directions

Make the Sweet Cream Coating:

In a shallow bowl, whisk together the egg, cream, vanilla, maple syrup, and salt until smooth. Set aside.

Assemble the Sandwiches:

On one slice of sourdough, layer Brie, smoked cheddar, turkey, bacon, and sharp cheddar.

Top with the second slice of sourdough.

Dip and Toast:

Lightly brush the outside of each sandwich (just the outer sides of the bread) in the sweet cream mixture.

Heat butter in a skillet over medium-low heat.

Add the sandwiches and cook until both sides are golden and caramelized, about 3–4 minutes per side, pressing gently with a spatula.

Crème Brûlée Finish:

Remove sandwiches from skillet and let cool for 1 minute.

Sprinkle the top slice of the sandwich with about ½ tablespoon of sugar.

Use a kitchen torch to brûlée the top until the sugar is bubbling and glassy. Let it cool for 30 seconds to harden.