This is This Turkey Cacciatore Sandwich au Jus

Turkey cacciatore, that’s supposed to be hunter’s style, right? Slow-cooked. Tomatoes. Peppers. Garlic. Something that takes its time. You got the brie melting into it… soft, almost too soft. Prosciutto layered in there, salty, thin as paper. Arugula’s sharp. Bitter. Keeps you awake. Back home, we’d eat simple. Beer, shots, whatever was hot. This… this is different. It’s careful. It’s layered. Sweet from the peppers, rich from the cheese, salt from the cured meat. It’s the kind of thing you eat after you’ve been somewhere else. After you’ve seen things. You don’t rush it. You dip it in its juices. Let the flavors come one at a time. Yeah. It’s good. Strong. Doesn’t brag. Just does what it’s supposed to do. Solid.

Ingredients

for 4 sandwiches

Miss Hunter Turkey (without gravy, au jus reserved)
1/2 lb thinly sliced prosciutto
1/2 lb brie
4 ciabatta rolls or 1 ciabatta loaf cut into 4 pieces
4 cups arugula
1 tsp Dijon mustard
1 tbs red wine vinegar
1 tsp ground black pepper
1 tbs olive oil
1 tsp coarse salt

Directions

Prepare Miss Hunter Turkey but DO NOT make gravy out of cooking liquid.
Pre-heat your broiler on low. Slice ciabatta in half and place sliced brie on the bottom half of the bread or roll. Top brie with the drained vegetables of Miss Hunter Turkey evenly between sandwiches and broil on low until brie is melted, about 3-4 minutes.
In a small bowl, add the mustard, red wine vinegar, and black pepper, and whisk together. Continue whisking and slowly drizzle in the olive oil to emulsify into the vinegar mixture. Toss the arugula in the vinaigrette and sprinkle with coarse salt.
Top the broiled vegetables and brie with sliced turkey, prosciutto, and then dressed greens, evenly distributing between the sandwiches, and top with ciabatta.
Heat cooking liquid in four small ramekins and slice sandwiches.
Serve sandwiches with a ramekin of au jus.