Friday, July 31, 2015

Double Tomato and Brie Sandwiches

Double Tomato and Brie Sandwiches

1 (6 1/2 ounce) jar of sun-dried tomatoes packed in lightly salted oil, drained and finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 (8 ounce) long loaves Italian bread
1 pound of brie cheese, sliced ( with rind left on)
4 -6 roma tomatoes, sliced
1 cup of packed fresh basil leaves

In small bowl, combine dried tomatoes, olive oil and vinegar. Cut each loaf of Italian bread horizontally in half. Evenly spread dried tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves. Replace tops of loaves. Slice each loaf into eight pieces. Wrap in plastic wrap and refrigerate for at least an hour for flavors to mellow together.
Serves 16 or you can slice smaller to serve more.
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