Brie and cavolo nero toasted sandwiches
Indulgent sandwiches combining the rich sweet flavour of poached blueberries and soft and creamy Brie
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 100g Waitrose Blueberries
- 2 tbsp balsamic vinegar
- 1 rosemary sprig
- 1 tsp olive oil
- 1 garlic clove, peeled and bashed
- 100g cavolo nero, stalks removed and leaves cut into strips
- 1 pinch salt
- 4 large slices No.1 White Sourdough Bread
- 15g unsalted butter
- 1 tbsp wholegrain mustard
- 100g French mature ripe brie, sliced
Put the blueberries, balsamic vinegar and rosemary in a small saucepan. Heat gently until just bubbling, then remove from the heat and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic, cavolo nero, 1 tbsp water and the salt and fry for about 3-4 minutes, turning regularly, until wilted; tip onto a plate and set aside. Leave the pan with the garlic off the heat, ready for the sandwiches
Spread one side of each slice of bread with butter – these will be the outsides of the sandwiches. Spread two of the inside slices with mustard, then layer up with the cavolo nero, brie and ﬁ nally the balsamic blueberries (discarding the rosemary). Put the remaining slices of sourdough on top (with the butter on the outside) and press down lightly.
Return the frying pan to a medium-high heat. Add the sandwiches, cover with a sheet of parchment, then top with another frying pan, weighing it down with 2 cans of beans. Fry for 3 minutes, then carefully turn the sandwiches and fry on the other side for 3 minutes. Remove the sandwiches from the pan, cool for a minute, then halve and serve.
Blueberries are so often eaten raw but poaching them really brings out their rich, sweet ﬂ avour, especially with balsamic vinegar. Make a double batch of the balsamic blueberries in step 1 and enjoy them as a pudding, served over vanilla ice cream.
Typical values per serving when made using specific products in recipe