Pesto and Brie Sandwich Recipe
Grilled cheese has been one of the most popular sandwiches for years. I remember having them with tomato soup for lunches when I came home from Kindergarten. The warm toasted bread with a gooey-rich filling was a satisfying treat.
The old standby is still just as good as ever. But for fun, I've made some changes to create a more "grown up" version.
Instead of the usual American or Cheddar cheese, I'm using Brie. Mild and melty, it's a great substitution. I'm putting tomato in the sandwich rather than as soup in a bowl. And, for a flavor boost, I'm using pesto as a spread. All the parts add up to a rich but light-tasting take on grilled cheese.
Note: I decided to use canola oil to cover the pan in place of butter.
Some Info About Brie
- It originated in and is named after the Brie region of France.
- It can be made from whole or part-skim milk and is aged from several weeks to a year. The longer it ferments, the stronger the flavor.
- The rind around the cheese (called "mold") is often eaten and enhances the sweet flavor.
- Double and triple creamed versions are available, and from a variety of places, including the U.K. and the U.S.
- Brie as other cheeses, is a good source of protein.
- Brie should be stored tightly wrapped in the refrigerator, where it will keep for a few days.
- 2 slices whole grain bread
- 1 tbsp pesto sauce
- 1/2 tomato, sliced
- 3-4 brie cheese, slices
- 1 tbsp canola or vegetable oil
- With a paper towel, spread a light layer of vegetable oil across the surface of a griddle or flat pan. Let it heat up to medium for about 5 minutes.
- Divide the pesto and spread onto each slice of bread. On top of one, put the pieces of brie and tomato. Top with the other slice of bread and gently press down.
- Lay the sandwich on the pan and let it cook for about 4 minutes until the bottom slice looks lightly toasted. Carefully turn the sandwich over and cook for another 2-3 minutes.
- Take off the heat. Let it sit for 1 minute, then slice. Serve on its own, or with soup or salad to round off a meal.
Easy Pesto Sauce
Buying pesto in the store is certainly convenient. But making your own really is easy and fast. The spread on the sandwich will have a fuller and fresher taste, and you'll have plenty left for pasta another time.
In a food processor or blender combine:
- 1/2 cup of walnuts or pine nuts
- 2 1/2 cups of basil leaves
- 3 cloves of fresh garlic, peeled and roughly chopped
Run the processor until they are blended. Then keeping it going, slowly pour in
- 3/4 cup of olive oil
When the sauce becomes thin, mix in
- 1/2 cup of grated parmesan or romano cheese
Other Sandwich Add-ins To Try
- Thinly sliced smoked ham
- Cooked bacon strips
- Sauteed portobella mushrooms
- Baked sliced eggplant
If you like the taste of brie, you also might like:
Where It's From
What It's Like
triple-creme, rich and mild
creamy, slightly acidic
smooth and buttery
rom goat or sheep's milk; similar to feta in taste, creamier
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