Double Tomato & Brie Sandwiches Great for any picnic -- plain or fancy. For easier serving sandwiches into portions before wrapping and packing.
Serves: 16
Total Time: 20 minutes
1 jar (6.5 ounces) oil-packed sun-dried tomatoes, drained (3/4 cup) and finely chopped*
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 long loaves Italian bread (about 8 ounces each)
1 pound Brie cheese, sliced (with rind left on)
2 medium tomatoes, sliced
1 cup packed fresh basil leaves
1. In small bowl, combine dried tomatoes, olive oil, and vinegar.
2. 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; top with tomato slices and basil leaves.
Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.
Each serving: About 200 calories, 9 g protein, 17 g carbohydrate, 11 g total fat (6 g saturated), 28 mg cholesterol, 360 mg sodium.
*For this recipe, we used dried tomatoes marinated in lightly salted olive oil with herbs. If you use the unseasoned variety, you may want to sprinkle them with some salt.
Serves: 16
Total Time: 20 minutes
1 jar (6.5 ounces) oil-packed sun-dried tomatoes, drained (3/4 cup) and finely chopped*
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 long loaves Italian bread (about 8 ounces each)
1 pound Brie cheese, sliced (with rind left on)
2 medium tomatoes, sliced
1 cup packed fresh basil leaves
1. In small bowl, combine dried tomatoes, olive oil, and vinegar.
2. 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; top with tomato slices and basil leaves.
Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.
Each serving: About 200 calories, 9 g protein, 17 g carbohydrate, 11 g total fat (6 g saturated), 28 mg cholesterol, 360 mg sodium.
*For this recipe, we used dried tomatoes marinated in lightly salted olive oil with herbs. If you use the unseasoned variety, you may want to sprinkle them with some salt.
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