METHOD

For the Chutney

1. In a saucepan, mix all chutney ingredients together, bring to a boil, then reduce heat to a simmer. Let simmer for 10–15 minutes or until cranberries have popped and celery is tender.

2. Remove from heat and cool completely before using.

For the Pecans

1. In a heavy-bottom skillet, toast the pecans over medium heat for about 5 minutes or until they start to brown and smell toasted.

2. Add the butter and stir until it melts. Then add salt, cinnamon, sugar, and water. Stir until mixture becomes thick, about 3 minutes.

3. Transfer nuts to a sheet pan and separate them to allow them to cool completely before use.

For the Salad

1. In a bowl, toss the arugula, vinegar, oil, salt, and pepper together.

2. Set aside.

For the Sandwich

1. Spread 4 tablespoons of chutney on 4 slices of bread. (Reserve remaining chutney for other sandwiches or meals.)

2. Top the chutney with 2 tablespoons of chopped pecans per sandwich.

3. Spread 1 tablespoon of mayonnaise on each of the remaining bread slices.

4. Arrange ¼ of the sliced turkey on top of the chutney on each sandwich, then top with ¼ cup of arugula salad mixture.

5. Lay slices of Brie across the arugula, and sprinkle more chopped pecans.

6. Top with remaining slices of bread.