Grilled Brie and Fig Sandwiches With Sweet Potato Fries

środa, 19 lutego 2014

Grilled Brie and Fig Sandwiches With Sweet Potato Fries

Time: 40 mins


  • 2 large sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • salt
  • 8 slices sourdough bread
  • 3 tablespoons fig preserves
  • 1/2 lb brie cheese, cut into 8 long even slices
  • 4 ounces prosciutto
  • 2 tablespoons unsalted butter, softened


  • 1 Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
  • 2 Heat a nonstick griddle or large skillet over medium heat.
  • 3 Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
  • 4 Lay 2 slices of cheese over the preserves.
  • 5 Arrange the prosciutto on top, folding evenly with the edges of the bread.
  • 6 Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
  • 7 Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
  • 8 Cut the sandwiches in half and serve with sweet potato fries.

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