This extraordinary grilled
blue and brie cheese sandwich was developed by Lisa Renshaw of
Kansas City, MO.
Grilled
Blue and Brie
- 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.
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