Wednesday, August 10, 2011

Brie, Prosciutto, and Peaches on Brioche

Here is a sandwich I made with some of my homemade brioche. In fact, this sandwich was the inspiration for making the brioche, so suffice it to say it took me 2 days to satisfy this sandwich craving :) The Brie started it all. It has a way of becoming the star of its universe (really, all cheese seems to do this in my life). Next, a little Prosciutto entered the mix. Buy the good stuff, imported is preferable. It costs more, but tastes better and has a better texture. Make sure it's sliced thin. Sweet and juicy peach slices help cut some of the richness of the cheese and brioche. The brioche itself reminded me almost of biscuits when the sandwich was all toasted together. The serious quantity of butter somewhat mimics the same flavors especially when pressed between hot grills. Enjoy!

Brie, Prosciutto, and Peaches on Brioche
Makes 2 Sandwiches

4 slices brioche
4 oz Brie, cut into 8 slices
4 slices Prosciutto di Parma
1/2 peach, thinly sliced

Arrange 2 slices of Brie on each slice of brioche. Top two of the brioche slices with 2 slices Prosciutto each, and evenly divide the peach slices between them. Cover the sandwich with the other slice of Brie-topped brioche. Grill the sandwiches in a preheated non-stick panini or sandwich press until the brioche is dark golden brown and the cheese has melted.

*If you don't have a panini grill, cook them on a non-stick griddle or frying pan over medium to medium-low heat just as you would a grilled cheese, spreading butter, if desired, on the exterior of the sandwich and flipping the sandwich over halfway through cooking to ensure it toasts evenly and all the cheese melts completely. I think there's enough butter in the brioche to avoid the buttering step.


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