Double Tomato Brie Sandwiches Recipes

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GRILLED BRIE AND TOMATO SANDWICHES



Grilled Brie and Tomato Sandwiches image

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.

Provided by Christine Burns Rudalevige

Categories     Lunch

Yield 2

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : ServingSize 2, Calories 610 kcal, Fat 290 kcal, SaturatedFat 11 g, TransFat 33 g, Carbohydrate 57 g, Sugar 4 g, Fiber 3 g, Protein 20 g, Cholesterol 55 mg, Sodium 1050 mg, UnsaturatedFat 21 g

DOUBLE TOMATO & BRIE SANDWICHES



Double Tomato & Brie Sandwiches image

I got this recipe out of Good Housekeeping Magazine years ago. It has been a hit every time I make it. Great for any picnic or gathering plain or fancy. Please note that cook time is refrigeration time. Also, this makes 16 main dish servings, but you can slice smaller and serve as an appetizer.

Provided by That Girl

Categories     Lunch/Snacks

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 7

1 (6 1/2 ounce) jar sun-dried tomatoes packed in oil, drained and finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 (8 ounce) long loaves Italian bread
1 lb brie cheese, sliced (with rind left on)
4 -6 roma tomatoes, sliced
1 cup packed fresh basil leaf

Steps:

  • In small bowl, combine dried tomatoes, olive oil and vinegar.
  • Cut each loaf of Italian bread horizontally in half.
  • Evenly spread dried tomato mixture on cut sides of bread.
  • Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves.
  • Replace tops of loaves.
  • Slice each loaf into eight pieces.
  • Wrap in plastic wrap and refrigerate until ready to serve.
  • Note: I think this sandwich tastes best when allowed to sit in the refrigerator for about an hour or so for all the flavors to blend well.
  • Also, I like the sun-dried tomatoes packed in lightly salted olive oil and herbs.
  • If you use the unseasoned variety, you may want to lightly salt the tomatoes.

DOUBLE TOMATO AND BRIE SANDWICHES



Double Tomato and Brie Sandwiches image

Great for any picnic -- plain or fancy. For easier serving, cut sandwiches into portions before wrapping and packing.

Categories     tomato     sandwiches     sun-dried tomatoes     basil     Italian bread     Brie

Yield 16

Number Of Ingredients 7

1 jar oil-packed sun-dried tomatoes
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
2 loaf long Italian bread
1 lb. brie cheese
2 medium tomatoes
1 c. packed fresh basil leaves

Steps:

  • In small bowl, combine dried tomatoes, olive oil, and vinegar.
  • Cut each loaf of Italian bread horizontally in half. Evenly spread dried-tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves; top with tomato slices and basil leaves. Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.

Nutrition Facts : Calories 200 calories

DOUBLE TOMATO BRUSCHETTA



Double Tomato Bruschetta image

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.

Provided by Laurie Thompson

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 35m

Yield 12

Number Of Ingredients 10

6 roma (plum) tomatoes, chopped
½ cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, stems removed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven on broiler setting.
  • In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  • Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  • Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • Broil for 5 minutes, or until the cheese is melted.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g

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