Brie And Apple Sandwich Recipes

Steps:

• Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly.
• Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm.

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

Steps:

• Heat a panini press to medium-high heat according to manufacturer's instructions.
• Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
• Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.

Steps:

• Sorry to be so non-specific.
• I just had this sandwich in a restaurant and posted a thread talking about it- several people asked me to post it as a recipe, so I'm kind of guessing here.
• Split the baguette for a sandwich.
• Slice the brie into medium thick slices and place a layer on each side of the open baguette.
• Place in a 350 oven for a few minutes to warm the brie.
• Top with apple slices, a little chutney or preserves and sprinkle toasted walnuts over.

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt.
• Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.