8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced roasted turkey
1/2 pound brie, thickly sliced
1 bunch arugula, stems trimmed
Spread 4 slices of bread with 1/2 tablespoon of butter each, and then spread each slice with 1 tablespoon of apple butter. Top each slice of bread with 2 or 3 slices of turkey. Top turkey with 2 or 3 arugula leaves, and top arugula with 2 or 3 slices of brie. Spread the remaining 4 slices of bread with 1/2 tablespoon of butter each, and lay them (buttered sides down) over the cheese; press gently. In a large cast-iron skillet, melt the remaining tablespoon of butter over medium-low heat, allowing it to melt evenly and coat the bottom of the pan. Add 2 sandwiches, and cook 2 to 3 minutes until the bread is golden-brown and the cheese begins to melt, and then flip, and cook 2 to 3 more minutes to brown the other side. Remove, and cook the remaining sandwiches for 2 to 3 minutes on each side, adding 1 more tablespoon of butter if needed.Cut sandwiches in half, and serve hot.