Grilled Blue and Brie
This extraordinary grilled blue and Brie cheese sandwich was developed by Lisa Renshaw of Kansas City, Missouri.
8 slices pumpernickel or rye bread
4 tablespoons hot pepper jelly
1/2 cup crumbled blue cheese
1/2 cup chopped macadamia nuts
6 ounces Brie cheese, cut into 8 slices
4 tablespoons (1/2 stick) butter, softened
- Spread 1 tablespoon jelly over four slices of bread. Top each with 2 tablespoons Blue cheese, 2 tablespoons nuts and 2 slices of Brie. Place the remaining slices of bread on top and spread butter evenly over the top and bottom of each sandwich.
- Preheat a large skillet or griddle over low heat. Cook sandwiches, in batches if necessary, for 3 to 4 minutes per side, or until browned and the cheese is melted.
Makes 4 sandwiches.
Recipe provided courtesy of the American Dairy Association.