#briesandwich

[rawpleasures]

A tasty grilled cheese sandwich with bacon, Brie cheese, and sweet potato casserole that was left over. This is a great way to turn your holiday leftovers into a soothing and rich meal.

Ingredients: 2 slices of bread. Leftover sweet potato casserole. 2-3 slices of Brie cheese. 2-3 slices of cooked bacon. Butter for spreading.

Instructions: Put some of the extra sweet potato casserole on one slice of bread. Put two or three slices of Brie cheese on top of the sweet potato baking. On top of the Brie cheese, put two or three pieces of cooked bacon. Put the second slice of bread on top to make a sandwich. Cover the outside of the sandwich with butter. Place the pan on medium heat. It will take about 34 minutes on each side for the bread to turn golden brown and the cheese to melt after you put the sandwich in the pan. Take it out of the pan and let it cool for one minute. Cut the sandwich in half and serve.

Prep Time: 10 minutes

Cook Time: 8 minutes

Saldanet

[dokorokogame]

Enjoy the perfect mix of savory prosciutto, sweet caramelized onions, creamy brie, and peppery arugula between two pieces of rustic bread. This sandwich is a gourmet treat for any event because it has a great mix of tastes and textures.

Ingredients: 4 slices of rustic bread. 8 slices of brie cheese. 8 slices of prosciutto. 1 large onion, thinly sliced. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. 1 cup arugula leaves. Salt and pepper to taste.

Instructions: Heat olive oil in a pan over medium heat. Add sliced onions and cook until caramelized, about 10-15 minutes. Drizzle balsamic vinegar over caramelized onions and cook for another 2-3 minutes. Toast the slices of bread until golden brown. Layer each slice of bread with brie cheese, prosciutto, caramelized onions, and arugula leaves. Season with salt and pepper to taste. Close the sandwiches with the remaining bread slices. Cut sandwiches in half and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

HoeHop