.:: Marin French Cheese ::.

Brie, Pepper & tomato Sandwich

Adapted from Le Grand Livre de la Cuisine Vegetarienne, by Igor Brotto and Olivier Guiriec

Ingredients

1/3 cup sun-dried tomato pesto (see recipe below)

1 red bell pepper, in strips

2 tablespoons olive oil

1 clove garlic

4 panini rolls, halved

5 ounces brie cheese, sliced

Salt and freshly ground pepper

1 cup arugula lettuce leaves

Cooking Directions

Grill or saute red pepper strips in oil until softened and add to olive oil along with garlic. Cut panini rolls in two. Spread with tomato pesto, and top with sliced brie and peppers. Season to taste with salt and pepper. Add lettuce. Heat gently and serve.

Pesto

- Soak 8 ounces (240 g) sun-dried tomatoes in warm water, then drain and mash. Cook 2 cloves garlic and 4 anchovy filets in 2 tablespoons (30 mL) olive oil until golden, then add a handful of soft bread crumbs and cook another minute. Add tomatoes and use food processor to puree mixture. With motor running, pour in remaining oil little by little. Mixture may be refrigerated and used as a condiment on meat, fish or grilled vegetables.

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