Monday, April 29, 2013

Toasted Brie & Asparagus Sandwich


Before our stroll across the Thames over the Tower Bridge, Kevin needed a cup of coffee. There was a small, stationary food kiosk called Apostrophe.  Despite its proximity to the Tower of London, the prices weren't too high and the sandwiches staring at me through the glass display looked positively scrumptious. We ordered our drinks and decided on a monthly special to share – chicken, bacon, mozzarella and tomato chutney on a toasted brioche roll.  YUM.  I made note of their other tasty sandwich options and decided to create my own.

Toasted Brie & Asparagus Sandwich



A good, yummy roll – sliced in half, but not all the way through (I use Eli’s brioche rolls)
3-4 spears of asparagus
½ oz. Brie
1 T onion relish
Handful of spinach


Heat oven to 350 F.  Steam asparagus on stove top 3 – 5 minutes. (I’m not sure if I've ever mentioned, but please be sure to remove the tough, woody end at the base of the asparagus.  Yuck!) Spread onion relish on top half of roll and layer bottom with fresh spinach.  Place steamed asparagus atop spinach and top with brie, pulled into smaller pieces. Toast in oven 5 -7 minutes or until brie is melted and your roll is nice and toasty.

1 comment:

Lopez and Lisa said...

This looks so yummy and really pretty darn healthy! Look at all the yummy greens! Nothing quite that delicious on Maui :(