Triple-decker beef & brie
Prep 10 min
Makes 1 open-face sandwich
Updated Nov 24, 2014
ChatelaineIngredients
2 tbsp
salsa, or mayonnaise
1/2 tsp
bottled horseradish
1 or 2 slices
3 thin slices
1/2
pear, thinly sliced (optional)
3 thin slices
brie, about 30 g total
fresh-ground black pepper
Instructions
- In a small bowl, stir salsa with horseradish. Spread half over 1 slice of bread. Cover with a handful of spinach. Top with a slice of meat, folding to fit if necessary. Cover with pear slices, then top with another slice of meat. Top with 2 slices of brie, then cover with remaining slices of meat and brie.
- Spoon remaining salsa mixture over brie, then generously sprinkle with pepper. Cover with another slice of bread, if you wish, or enjoy as an open-face sandwich. Tuck in and savour with a glass of red wine.
Starving when you get home? Whip up this fab sandwich with leftover brie from a weekend get-together, and layer it with your favourite sliced deli meat and whatever greens are in the crisper. If you happen to have a ripe pear or apple, all the better!
Nutrition
Calories 277, Protein 26 g, Carbohydrates 17.6 g, Fat 11.6 g, Fibre 1.4 g, Sodium 1423 mg.
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