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turkey and brie sandwich with blueberry mustard and arugula in it

Grilled Turkey and Brie Sandwich with Wild Blueberry Mustard

Give your Thanksgiving leftovers a delicious flavor-packed punch with this easy wild blueberry mustard. Just frozen wild blueberries, whole grain mustard, and chia seeds to thicken it up. 
Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Author Rebecca


  • cutting board
  • knife
  • small mixing bowl
  • Measuring Spoons
  • Small Saucepan


  • 1 tablespoon frozen Wild Blueberries thawed
  • 1 teaspoon whole grain dijon mustard
  • ¼ teaspoon chia seeds
  • 2 slices brie sliced thin
  • 3 oz turkey breast sliced
  • 2 slices your favorite bread
  • butter or cooking spray to cook sandwich in
  • 1 handful arugula


  • Make blueberry mustard by combining 1 tablespoon thawed wild blueberries, 1 teaspoon dijon mustard, and ¼ teaspoon chia seeds. Set aside to thicken. 
  • Make sandwiches by placing 2 slices brie, 2 oz turkey on top of one slice of bread, place second slice of bread on top. Add butter or cooking spray to a small saucepan, and heat over medium heat. Grill sandwich in small saucepan until cheese is melted, about 3-4 minutes on each side.
  • Remove sandwich from saucepan and place on serving plate. Remove top slice of bread, and set on the side. Spoon wild blueberry mustard on top of turkey and cheese, then add a handful of arugula to sandwich. Replace top slice of bread. Eat immediately. Pair with chips &/or salad.



  • Use regular frozen blueberries if you can't find wild blueberries, but know that they won't be as flavorful or tart as the wild variety.
  • Remove blueberries from freezer 30 minutes before making sandwiches to thaw, or thaw in microwave for 30 seconds.
  • Place lid on pan to melt cheese more quickly and prevent bread from burning. You can also use the lid to press down the sandwich if it's too tall.