Hot Turkey and Brie Sandwich

Ingredients:

• 8 slices of rustic rye bread, millstone-ground, 1.3 cm thick.
• 450 g of fresh roasted turkey, thinly sliced
• 225 g thick-sliced ​​brie cheese
• 1 bunch arugula (stems removed)
• 5-6 tbsp softened butter
• 1/4 cup store-bought apple butter

Preparation:

1. Spread each of 4 slices of bread with 1/2 tbsp (30 g) butter. Next, spread each with 1 tablespoon of apple butter.
   
   Top with a couple of slices of turkey, cover with 2-3 slices of brie (enough to completely cover the turkey), and finally top with a few leaves of arugula. Spread the remaining 4 slices of bread with 1/2 tbsp (30 g) of butter and place them butter-side down on the cheese. Gently press down.
2. Heat a large cast iron or other heavy skillet over medium-low heat.
   
   Add the remaining tablespoon of butter until it melts and evenly coats the bottom of the pan. Place enough sandwiches (2 or 4) in the pan and cook for 2-3 minutes, until the crust is golden brown and the cheese has melted.
   
   Flip and cook for another 2-3 minutes, until the bread is golden brown. (If needed, add another tablespoon of butter and brown the remaining sandwiches.) Cut the sandwiches in half and serve hot.