1 (24-ounce) unsliced
loaf style onion rye bread, seeded or plain
8 ounces Brie, with herbs or plain, rind removed
1 stick unsalted butter, softened
1 teaspoon crushed dried red pepper flakes
1/2 teaspoon black pepper
1 medium red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups baby spinach salad, ready to use
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional)
Slice bread lengthwise
in thirds. Toast bread lightly if desired.
Soften Brie 1 minute in
microwave, if necessary. With a fork or in food processor, crush
or mash Brie cheese with butter and spices.
Spread Brie butter over
cut sides of bread, including both sides of middle slice. On
bottom slice add half the onions, Swiss slices, pastrami, half
the spinach, center slice of rye bread, remaining onions, Havarti
and remaining spinach. Close sandwich with remaining Brie-buttered
bread. Serve with Dijon mustard if desired.
Makes 6 servings.
Recipe Grand-Prize Winner
Provided by Susan Asanovic
Recipe provided courtesy of the American Dairy
Association.
