Directions:
- 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 until ready to serve.
- Note: I think this sandwich tastes best when allowed to sit in the refrigerator for about an hour or so for all the flavors to blend well.
- Also, I like the sun-dried tomatoes packed in lightly salted olive oil and herbs.
- If you use the unseasoned variety, you may want to lightly salt the tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.25 Kcal (537 kJ) | ||
| Calories from fat | 91.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 28.34mg | 9% | |
| Sodium | 205.87mg | 9% | |
| Potassium | 121.47mg | 3% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 6.55g | 13% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 225.88 Kcal (946 kJ) | ||
| Calories from fat | 161.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 16% | |
|---|---|---|---|
| Cholesterol | 49.92mg | 9% | |
| Sodium | 362.59mg | 9% | |
| Potassium | 213.93mg | 3% | |
| Total Carbs | 5.21g | 1% | |
| Sugars | 1.09g | 2% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 11.54g | 13% | |
| Vitamin C | 8mg | 8% | |
| Iron | 0.8mg | 2% | |
| Calcium | 101.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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