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Recipe

Grilled Brie and Tomato Sandwiches

Scott Phillips

Servings: 2

This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover in the fridge to use on other sandwiches or grilled fish.

Ingredients

  • 1/4 cup mayonnaise
  • 1 clove garlic, mashed with a pinch of kosher salt into a paste
  • 1 tsp. fresh lemon juice
  • Pinch cayenne pepper
  • 4-3/4-inch-thick slices ciabatta bread
  • 3 oz. cold brie, thinly sliced
  • 2 small tomatoes, thinly sliced
  • 10 basil leaves, thinly sliced
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 610
      Fat Calories (kcal): 290
      Fat (g): 33
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 55
      Sodium (mg): 1050
      Carbohydrates (g): 57
      Fiber (g): 3
      Sugar (g): 4
      Protein (g): 20

Preparation

  • In a small bowl, whisk the mayonnaise, garlic paste, lemon juice, and cayenne.
  • Heat a 12-inch nonstick skillet over medium heat. Lightly spread one side of each slice of bread with the mayonnaise (about 1 tsp. per slice).
  • Put all four bread slices, mayo side down, into the skillet and cook until they just start to turn golden, about 2 minutes. Divide the brie between two of the slices. Cook for 2 minutes more until the bread is well browned and the brie is soft. Remove the bread from the pan.
  • Top the brie with the tomatoes and basil. Spread a little more mayonnaise on the untoasted side of the remaining two slices of bread, and season with pepper. Close, slice, and serve.

Tip

Slice the ciabatta at a sharp angle to get interior slices, which toast beautifully.

Reviews

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Reviews

  • KarenS | 04/03/2017

    This "Make it Tonight" dinner for two (#146) is an exceptional flavor surprise! If you have not tried this recipe yet don't wait much longer. The flavored mayo infuses the bread and creates the golden color just as illustrated. I twisted this recipe just a bit. Once the bread was toasted I tossed the tomato slices in the pan for just a moment on either side. Warmed them up just enough to help further melting of the already creamy brie and bring out the flavor of the basil. The Mayo part of this recipe did double duty for me. I created bacon, tomato, arugula and fried egg sandwiches for lunch the next day using the same method for pan toasting the ciabatta and added more mayo next to the bacon. Love this one!

  • Maya_B | 04/02/2017

    Very simple, good stuff - the brie was a lovely texture melted, and the spicy mayo was very nice as well. super easy to make.

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