Brie Almond Crusted Tomato Sandwich

Brie Almond Crusted Tomato Sandwich

Source:

Source: Almond Board of California

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Yield: 1 sandwich

Ingredients & Directions

1
1 C.
2 Tbsp.
1
1/2 C. + 2 Tbsp.
1
1/2'' slices 2

1 C.
3
1 C.
6 oz.
1 oz.
2 Tbsp.

Crushed, 1 raw halved garlic clove
Balsamic vinegar
Ketchup
French baguette
Almond oil
Fuji apple-sliced
Tomato
Pinch salt & pepper
All purpose flour
Egg whites
Sliced almonds
Brie sliced
Arugula -stems off
Mayonnaise

Procedure

• 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.

• 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.

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