Grilled Brie Sandwich

Bread and cheese predate many records, but probably the earliest mention of grilled sandwiches would be the Croque Monsignor from France or Toasties from England.

Grill nice and slowly to heat all of the delicious Brie. It’s best to use a wedge of Brie. There is more cheese and less rind, having said that we keep the rind on.

Course Lunch

Cuisine British, French, North American

Keyword bread, Brie, Butter

Ingredients

*2 slices bread CHO DEPENDENT ON YOUR PRODUCT
3 oz (85 gr) Brie 0 – 3 CHO
Butter
Fresh fruit to garnish

TOTAL CHO = BREAD + BRIE (BRIE CHO WILL BE 0 OR 1 CHO/30 GRAMS DEPENDINGON YOUR PRODUCT)

Instructions

Slice Brie and trim rind if you prefer.
Butter one side of each bread slice.
Place sliced Brie on unbuttered slice of bread. Top with the other slice of bread, buttered slides to the outside.
Place sandwich in a non - stick pan over medium low heat.
Grill one side until golden and flip. Continue to grill until the second side is golden. Grilling will take a minimum of 5 minutes so that the cheese melts.
Garnish with fresh fruit.
Serve immediately.