Grilled Brie Sandwich with Cherry Pepper Pesto

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Heat 2 tbsp extra virgin olive oil in a 12" or larger skillet, on medium-high. Add garlic and spinach, stir and sauté 5 minutes or until spinach has wilted. Set aside and allow excess water to drain.

Combine 1 tbsp extra virgin olive oil, dried bing cherries, Mezzetta® Sweet Cherry Peppers, juice from Mezzetta® Sweet Cherry Peppers, Mezzetta® Roasted Red Bell Pepper Strips and Mezzetta® Regional Recipes Basil Pesto in a 6 cup or larger food processor. Scrape down bowl and process until paste develops, about 1 minute. Set aside.

Heat griddle to medium-high.

Mix the garlic salt with the remaining olive oil and brush onto 1 side of each slice of bread.

Divide the cherry pepper pesto and spread onto 4 slices of the bread, olive oil side down.

Chop Mezzetta® Imported Spanish Queen Martini Olives and layer evenly on top of the pesto.

Add sautéed spinach and sliced brie cheese.

Top with 4 additional slices of bread, olive oil side facing out.

Grill for 4 minutes on each side or until toasty brown and the cheese has melted.

Serve warm.


This is one of the delicious finalists from the 2010 Make That Sandwich Recipe Contest! $1,000 Finalist (Vegetarian Category) Merry Graham, Newhall, CA