Double-Decker Grilled Cheese Sandwiches

April 2006
Double-Decker Grilled Cheese Sandwiches

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Makes: 4 servings

Prep: 20 mins

Cook: 5 mins

Ingredients
  • 12 ounces Brie cheese, chilled
  • 12 slices of white bread
  • 4 tablespoons unsalted butter, softened
  • 2 plum tomatoes, thinly sliced
  • 1/4- 1/2 cup baby spinach, washed and dried
  • 2 tablespoons Dijon mustard
Directions
  1. Cut the chilled Brie into thin slices, place them on wax paper and refrigerate. Preheat the broiler.
  2. Toast the bread, then butter the slices on 1 side. Place 8 pieces of the toast, buttered side down, on a baking sheet; set aside the remaining 4 pieces of toast. Arrange tomato slices on 4 of the pieces of toast on the baking sheet and place a layer of spinach leaves on the other 4 pieces of toast on the baking sheet. Cover the tomatoes and spinach with the chilled Brie slices.
  3. Broil the 8 toasts until the cheese melts. Meanwhile, spread the mustard on the 4 reserved toasts. Remove the toasts from the broiler. Using a spatula, transfer the spinach toasts onto the tomato toasts, then top with the remaining mustard toasts. Slice the sandwiches in half and serve.
Tip PAIR WITH:
  • Guenoc Petite Sirah 2002 (California)
Tip Swap it
  • Use your favorite cheese instead of Brie.
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