Brie Almond Crusted Tomato Sandwich
Experience true inspiration when rich, creamy brie meets sweet tomato and the distinctive crunch of California Almonds.
1 crushed, 1 raw halved garlic clove
1 cup balsamic vinegar
2 Tbsp ketchup
1 French baguette
1/2 cup + 2 Tbsp almond oil
1 Fuji apple-sliced
1/2 slices 2 Tomato
Pinch salt & pepper
1 cup all purpose flour
3 egg whites
1 cup sliced almonds
6 oz Brie sliced
1 oz arugula -stems off
2 Tbsp mayonnaise
Put vinegar, ketchup, and crushed garlic clove in saucepot and reduce to syrupy consistency. Remove garlic before serving.
Cut baguette into 4 pieces, then cut lengthwise to make sandwiches: brush with almond oil and grill until toasty. Remove from heat and rub raw garlic clove.
Using mandolin, thinly slice apple-skin on-put in acidulated water, set aside. Dredge tomato slices in seasoned (add salt & pepper) flour, dip in frothed egg whites, coat in almonds, and pan fry in almond oil until almonds golden and crispy.
Assemble sandwich: Brush approximately 1/2 Tbsp. mayo per sandwich, layer on tomato slices, then apples, then arugula. Drizzle with balsamic reduction (reserve 1/2 for later), top with brie and put sandwich open faced under broiler to melt cheese. Drizzle on the rest of the balsamic reduction and top with other half of baguette. Garnish with balsamic drizzles and parsley chopped.
Calories 622; Fat 38.6 g; Sat Fat 9.9 g; Mono Fat 19.2 g; Poly Fat 7.5 g; Protein 23 g; Carb 50 g; Fiber 6 g; Cholesterol 43 mg; Sodium 610 mg; Calcium 175 mg; Potassium 599 mg; Vitamin E 11.4 mg;