Servings: 4
Time: Prep: 15 minutes Cooking: 7 minutes
Hardware: A cutting board and knife, a skillet, a plate, a paper towel, a fork, measuring spoons, a sandwich grill (or a George Foreman type grill)
Ingredients:
- 1 teaspoon of olive oil
- ½ of a small sweet onion
- 4 tablespoons of
mustardDijon - 6 tablespoons of raspberry preserves (seedless)
- 8 oz. of brie
- 1 pound of ham cold cuts (I use Boar’s Head Pepper Ham) sliced thin
- 8 thick slices of hearty bread (sourdough or Chicago Italian)
- 2 ½ tablespoons of softened butter
- Slice the onion against the grain and separate it into rings.
- Heat the oil in the skillet on medium high and caramelize the onions. About 2 minutes.
- Drain the onions on a plate covered in a folded paper towel.
- Smear four slices of bread with the mustard.
- Smear the other four pieces of bread with the preserves.
- Divide the onions, ham, and cheese evenly between the slices with mustard.
- Top with the slices with jam.
- Spread the outside of the sandwiches with the softened buttered.
- Grill the sandwiches until they are crispy, 4-5 minutes.
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