April In Paris Recipe
vegetarian! Warm, melted Brie cheese, tomato, arugula and basil pesto. Served hot on grilled sour-dough bread.
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Ingredients
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Cheese
Vegetables
Condiments
Bread
Oil
Method
Preparation
- 1
Prepare the Ingredients
Slice the Brie cheese into thin pieces. Cut the tomato into thin slices.
- 2
Assembly
- 3
Assemble the Sandwiches
On the non-oiled side of two slices of sourdough bread, layer sliced Brie cheese, tomato slices, and arugula. Spread 1 tablespoon of basil pesto on the remaining two slices of bread.
Grilling
- 4
Grill the Sandwiches
Heat a grill or skillet over medium heat. Place the assembled sandwiches on the grill, oiled side down. Cook for about 3-4 minutes until the bottom is golden brown, then carefully flip and grill the other side for an additional 3-4 minutes, until the cheese is melted and the bread is toasted.
Serving
- 5
Serve Warm
Remove the sandwiches from the grill, slice in half if desired, and serve immediately while warm and gooey.