Grilled Brie and Fig Sandwiches With Sweet Potato Fries |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Oh my - yummy and unique! Another Rachel Ray recipe. If you prefer substitute apricot preserves for the fig. Ingredients:
2 large sweet potatoes |
1 tablespoon extra virgin olive oil |
salt |
8 slices sourdough bread |
3 tablespoons fig preserves |
1/2 lb brie cheese, cut into 8 long even slices |
4 ounces prosciutto |
2 tablespoons unsalted butter, softened |
Directions:
1. Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
2. Heat a nonstick griddle or large skillet over medium heat.
3. Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
4. Lay 2 slices of cheese over the preserves.
5. Arrange the prosciutto on top, folding evenly with the edges of the bread.
6. Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
7. Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
8. Cut the sandwiches in half and serve with sweet potato fries.
|
|