Baguette Cheese Tomato Sandwich
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The flavor combination of Brie cheese and roasted garlic with marinated
tomatoes in balsamic vinegar on a baguette is outstanding!
It makes a great vegetarian baguette sandwich to serve on your deck or
patio or
at a campsite.
see more of my Gourmet Lunch Ideas with photographs
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Baguette
Brie Cheese Tomato Sandwich
We used to go camping every summer with our grown children
we each had our own RV. There are some excellent cooks in our family.
We had lunch and dinner schedules each year taking turns
preparing meals for everyone, all of us enjoyed some delicious food.
This baguette sandwich recipe is one I always included when it was my turn to treat everyone for
a gourmet lunch. I marinated the vegetables early in the morning, they were perfect by
lunch time.
You've got to try this sandwich!
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Baguette Cheese Tomato Sandwich
source: recipe and photograph created by
www.finedinings.com
Serves: 4
Ingredients
1 medium tomato, seeded, coarsely chopped
1/2 red or yellow bell pepper, seeded, very thinly sliced
3 tablespoons extra-virgin olive oil, plus extra to coat garlic
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
8 cloves garlic
4 tablespoons mayonnaise
2 slices baguette bread, each 8 inches long, cut in half lengthwise
4 to 8 fresh basil leaves
3 ounces Brie cheese, room temperature, rind removed
Directions
In a small bowl combine tomato, bell peppers, olive oil, balsamic vinegar, salt and
pepper. Cover, set aside to marinate.
To roast the garlic, remove the outer papery skin from the cloves and coat with a little olive oil.
Enclose in foil on ovenproof pan and bake at 350 degrees F for approximately 15 minutes or until
cloves are soft. Can be done in advance.
Mash the garlic with a fork and combine in a small bowl with mayonnaise.
Open up the baguette slices and spread the mayonnaise generously on one baguette half, place 2 or 3 leaves of
basil on top of each mayonnaise half. Spread the Brie cheese on the other side of the baguettes.
Put marinated tomato and pepper mixture on top the Brie cheese. Close up the sandwiches, cut in half and serve with plenty of
napkins, it is juicy and delicious!
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Wine
recommendation: Pinot Noir; Cabernet Sauvignon; Merlot |
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