Brieandleeksandwiches Recipes

BRIE AND LEEK SANDWICHES

Steps:

• Preheat the oven to 375*F.
• Trim the crusts from the bread slcies and lay them on 2 baking sheets in a single layer.
• Drizzle with 3 tbls.
• of the olive oil.
• Bake until crisp and golden-5 to 7 minutes.
• Remove from the oven and rub one side of each slice with the cut side of the garlic.
• Heat the remaining tbls.
• of olive oil in a 12-inch skillet over medium heat.
• Add the leeks, sugar, salt, and pepper, stir to coat, and saute until lightly browned-about 5 minutes.
• Add the water, reduce the heat to low, cover, and simmer until soft-about 10 minutes more.
• Set aside.
• Spread each slice of toast on the garlic-coated side with an equal amount of brie, discarding the rind.
• Cut each slice in half to form 2 rectangles.
• Lay the leeks on one half and top with the other half.
• (If desired, cut in half again to form squares.) Place on a baking sheet.
• *Atthis point the sandwiches can be covered with plastic wrap and refrigerated for up to 8 hours.
• Bake, uncovered, until the cheese is melted-3 to 4 minutes from room temperature, 5 to 6 minutes from the refrigerator.
• Makes 16 sandwiches.
• Enjoy!

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE

Steps:

• Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
• Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
• Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
• Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.