Thursday, October 19, 2006

Grilled Camembert and Pumpkin Butter Sandwiches

I have this jar of pumpkin butter from Trader Joe's so I've been looking for more ways to use it up. I was looking at recipes on the Panera website, and came across this recipe for a pumpkin butter and Camembert sandwich. I couldn't afford the Camembert so I went with Brie instead.

Well, turns out that no matter how much I wish I liked Brie, I just can't seem to. I did not enjoy this sandwich, but I think if you like the cheese you would love the sandwich. I wish I liked Brie :( I don't know if I would have liked the Camembert better because I've never had it before. Oh well :(

Grilled Camembert and Pumpkin Butter Sandwiches

4 tablespoons unsalted butter, plus more for skillet
8 slices Panera Stone-Milled Rye about 1/2" thick
1/2 cup pumpkin butter
1/2 pound Camembert cheese, thickly sliced
1 bunch fresh basil leaves, washed

Spread 1/2 tablespoon of butter on a slice of bread, then spoon 1 tablespoon of pumpkin butter on top and spread to edges. Lay 2 to 3 thick slices of Camembert over pumpkin butter. Place 2 to 3 basil leaves on top of cheese. Spread 1/2 tablespoon of butter on another slice of rye bread. Lay on top of the basil and press, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients to create 4 whole sandwiches.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt to evenly coat the bottom of the pan. Put the sandwiches in the pan and toast for 2 to 3 minutes until the bread becomes golden and cheese begins to melt. Turn the sandwiches over and toast until golden and cheese is bubbly. Cut the sandwiches in half before serving.

Yield: 4 servings

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