Saturday, August 6, 2011

Week 4: Brie and NotPesto Toasted Cheese

I made a variety of toasted cheese sandwiches for MDSBWFC: Week 4, and while there was a clear winner, several other sandwiches deserve honorable mentions.  It is my opinion that the bread you use matters very little so long as the crust isn't too crunchy.

* Prosciutto, sundried tomatoes, and asiago
* Peaches and gruyere (don't knock it until you've tries it... also good with bacon)
* Chicken, bacon, and cheddar (ok, it's not exactly gourmet, but it is REALLY tasty)

Anyway, brie and pesto may not be an original idea, but at least the NotPesto (I don't have a name for it, but it is decidedly not pesto) is my own creation.

Brie and NotPesto Toasted Cheese

2 tsp melted butter
2 slices of bread
3 oz brie, crusty stuff removed and "sliced"
1/4 cup NotPesto

Use a brush of some sort to spread the butter on one slice of bread and place it down on your frying pan. Spread on half the NotPesto, followed by the brie.  Spread the rest of the NotPesto on the other slice of bread and put it on top of the brie.  Then spread the rest of the butter on top.  Brie melts really fast, and this is a pretty thin sandwich, so you will likely have to use more heat than normal to get the right crustiness on your bread.

1/2 cup fresh basil leaves
1 or 2 oz walnuts, pecans, or pine nuts
3 red bell peppers, roasted
1 head of garlic, roasted
salt and pepper to taste

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