Brie And Prosciutto Sandwich Recipes

APPLE 'N' PROSCIUTTO SANDWICHES

Steps:

• In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread. , On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters. , Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.

BRIE AND PROSCIUTTO SANDWICH

Steps:

• Assemble the sandwich by smearing the honey mustard on the toast.
• Place the brie on top of the honey mustard then the prosciutto on top of the cheese.
• If you like, you can put another toasted slice of rye bread on top to close the sandwich but I prefer to eat mine open faced.
• Enjoy!

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT

Steps:

• Make sandwiches:
• With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
• Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
• Make rosemary fig confit:
• In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
• Bring confit to room temperature before using. Makes about 1 1/4 cups.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.