Best 8 Brie And Leek Sandwiches Recipes

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.

CREAMY LEEK SOUP WITH BRIE

Steps:

• In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

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!

BRIE L T SANDWICHES

Steps:

• Combine mayonnaise and basil and spread the mixture on one side of each bread slice.
• On 2 of the bread slices, mayo side up, layer cheese, lettuce and tomato; top with the remaining bread slices, mayo side down.

LEEK AND BRIE BRUSCHETTA

Steps:

• Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.
• Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.
• Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.

BRAISED LEEK AND EGG SANDWICH

Steps:

• Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.
• Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.
• Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.
• Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.
• Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.