Turkey and Rougette Crescent Sandwich

Juicy turkey breast and warm creamy buttery Rougette cheese on a tender Crescent Roll.

I don't know a lot about cheese, but I know I love it. I don't think I've tried any kind of cheese I don't like. From simple American processed cheese slices to parmesan and brie I love it all. I think it has a lot to do with my love of bread. Many Friday nights my indulgence is a good crusty baguette and cheese for dinner (often my husband works late or goes out for drinks after work and I get most of the bread and cheese to myself). I've been known to put away an entire baguette and at least 1/4 pound of cheese all by myself (probably not the healthiest but I do try not to do it too often).

I don't know a lot about cheese, but I know I love it. [Tweet this]

Rougette is a new cheese for me. It's smooth and creamy with a rind similar to brie in appearance, but the rind has a reddish orange color to it. The flavor is mild and buttery. It's like eating butter in smooth creamy cheese form. As soon as I tried it I knew it would taste great melted on one of my buttery Easy Crescent Rolls.

Rougette's like butter in cheese form. [Tweet this]

So the next day I made this sandwich. Turkey is a perfect compliment to this cheese because it doesn't have a strong flavor that would overpower the cheese. I kept the sandwich simple because this is all about the cheese for me.

I kept the sandwich simple b/c it's all about the cheese. [Tweet this]

Turkey and Rougette Crescent Sandwich

Ingredients:

Crescent rolls
Turkey breast slices
Rougette cheese

Cut a large crescent roll in half lengthwise (toast or grill the cut sides of the roll if desired).

Place a thick slice of turkey breast (or more) on one-half of the roll and top with a thick slice of Rougette.

Broil the cheesy sandwich half for a few minutes until the cheese begins to melt then top with the remaining half of the roll.

Serve immediately with a salad, vegetables, or chips.

If you have it, this sandwich would be even better spread with a little pesto.

Enjoy.