These sandwiches were very decadent and easy to make. I added thinly sliced red onion and 1 layer of thinly sliced cucumber to add some crunch and color. Definitely a "do-againer", as my husband and I categorize new recipes that we will make again!
This sandwich was so easy to make. I modified it to reduce the calorie count somewhat, but it was just as wonderful. My version was made with Arnolds sandwich rounds (100 calories) and instead of the olive oil, I used 1/2 Tblsp of I can't believe it's not Butter Light on the outside of the bread before grilling it. 1 oz of Brie, 1/2 slice of grilled turkey bacon, lettuce, tomato and a Vidalia onion slice. I used grey poupon course mustard in my husbands sandwich and none in mine since I don't care for that. I did use salt and pepper on the tomatoes which also added to the flavor of the sandwich. He loved the mustard. I loved the sandwich without. We paired this with a crunch slaw recipe that I make from Cooking Light magazine and it made a wonderful lunch.
If you slice the tomatoes and then marinade them in a mixture containing some olive oil, a little balsamic vinegar, salt, pepper, oregano and a chopped up clove of garlic for a few minutes, it adds so much flavor to the sandwich. Also, after the sandwich is cooked, cut a clove of garlic in half and rub the side that was cut on both pieces of bread. It makes a big difference. I also skipped the dijon because the bread and tomatoes added enough flavor. Try the sandwich this way, it's amazing.
Using good ingredients is definitely key to bringing out the flavors in what could easily be a bland sandwich. I used fresh garlic and a good quality French brie (make sure it's slightly soft, a.i. ripe). A very easy dinner, and a great way to use up ripe tomatoes from the garden (I removed the seeds to keep the bread from getting soggy). Delicious!
Yum! This was good. Husband added half a chicken breast to each sandwich. That was the only change he made The next morning I also had one (wo chicken) for breakfast. I followed exactly.
This was delicious! I used sourdough bread and plain dijon mustard. Instead of the olive oil I sprayed the bread with olive oil non-stick spray and sprinkled garlic powder like a previous reader mentioned. I also seasoned the tomatoes with salt and pepper. In the panini press, done. Awesome!!!!!
Yummy! To paraphrase a previous reviewer, the grilled cheese has grown up. I followed the recipe exactly; it came together quickly; and it tasted delicious. I would not serve this at a formal gathering (hence the four stars), but I am already planning to invite my mom and her best friend for a relaxed dinner featuring these sandwiches.
This was delicious. I used an Italian cheese called robiola due latti instead of Brie, but they're very similar in texture and taste (the robiola is maybe a bit more tangy, you can find it at Whole Foods). I also used regular full-grown spinach from my farm share. Yum!
This sandwich was totally bland until I added sliced jalapenos and spicy olives. The brie is so rich and creamy that it needs something with a little spice/pizzazz to cut that richness, otherwise it's just boring. To get the brie to melt, I cooked it on a very low heat. With olives and jalapenos, it gets four stars; as written, it gets three stars.
a very adult grilled cheese..I followed the recipe exactly except I sprinkle garlic powder on the out side of the bread I served with the strawberry basil salad from the same issue. one change i would make is adding some salt and pepper to the tomato
It's hard to go wrong with Brie and I really enjoyed the sandwich there was just no wow factor.
Loved this with blue brie and and a lttle bacon!
I used light brie--next time I think I will use regular as the light didn't seem to melt very well. I also will use a bit more mustard next time.