Grilled Brie, Arugula, Almond Butter and Fig Jam Sandwich
This is such a special flavor combination that the same ingredients have found their way into pinwheel wrap hors d’oeuvres, savory tortes, and mini tarts, but my favorite incarnation remains the grilled sandwich. Another reason to bake some fresh GF Bread (or grab Udi’s or a loaf from the Whole Foods freezer.) https://glutenfreegus.com/2013/03/28/freshly-baked-bread-three-seeded-bread/ .
Breville Panini Maker (available at Williams Sonoma) is a great way to grill sandwiches at home. And there are more than a few restaurants willing to line their hot panini maker with parchment paper, or better, foil, to grill a sandwich for (Gus.) Ask. More often than not, a kitchen will accomodate the request using GF bread (we) supply if they don’t stock their own gluten free loaf.
8 slices of nice quality GF Bread
1 1/3 cups firmly packed baby Arugula, washed and patted dry
Wedge of Brie cheese at room temperature (our current favorite is D’Affinois – http://en.wikipedia.org/wiki/Fromager_d’Affinois.)
1 jar of fig jam (our favorite: Maggie Beer’s: http://www.maggiebeer.com.au/products/burnt-fig-jam .) One can find it in the U.S., but it’s difficult to track down. Dalmatia Fig Spread is readily available and ranges in price from $ 5-9.
Almond butter – if it’s unsalted, lightly, l i g h t l y, grind a little over the portion you spread on the bread
Unsalted butter or olive oil
1. Preheat a large skillet or panini maker over a medium heat (set the panini maker to 350F).
2. Spread one side of each slice of bread with a thin coating of butter (or brush with olive oil).
3. On the unbuttered side of 4 slices layer 1/4 inch slices of brie, dollops of fig jam, 1/3 cup arugula.
4. Spread a generous layer of almond butter on the unbuttered side of the other 4 slices, and place (almond side down) on the arugula. Grill the sandwiches on both sides until the bread turns a dark golden brown and the brie begins to melt.
5. Slice on the diagonal and serve immediately: yum!
Note: I used to be able to purchase crunchy almond butter mixed with toasted flax seeds. After months of doing without, I finally determined I can toast my own flax seeds and mix them into the almond butter at home. Further proof that “it’s the little things” – not rocket science, but satisfying.