Friday, April 21, 2017

Jam and Brie Sandwich

I grew up eating open faced jam and cheddar cheese sandwiches.  They are still a favorite of mine.  We wouldn't melt the cheese on the bread.  It was a simple sandwich to make.

This brie and jam toasted sandwich is a rift on that idea.  I made this on sourdough bread.  It wasn't a complicated sandwich, but it was  delicious.

Brie is a soft cow's cheese.  It is called brie because Brie is the region in France where the cheese originated.  The rind is actually mold.

It is made by adding an enzyme called rennet to raw milk and raising the temperature of the milk to 99 degrees.  This causes the milk to curdle.  The cheese is then put into a mold.

The liquid is drained from the mold for about 18 hours.  The cheese is then taken from the mold, salted, and aged.

Brie is aged for at least four to five weeks, but it can age for up to a year.  The flavor becomes more pronounced  and the cheese becomes darker the longer it ages.  The cheese becomes drier as well.

Brie is a could source of protein.  It is also rich in vitamins B12 and B2.

I feel a little silly listing out the ingredients for this recipe, but I used a thick slice of sourdough bread, 1 1/2 tablespoons berry jam, and 2 ounces brie for each sandwich.

I cut a hearty slice of sourdough.  I spread a thin layer of jam over the bread.

I covered the jam with slices of brie.

I toasted the sandwich in the oven at 400 for about five to seven minutes.

This was a delicious sandwich.  The bread was crisp on the edges, but still soft in the center.

 The jam was sweet.  The cheese was mellow, creamy, and gooey.

It was a great balance of sweet and savory.

 It was warm and toasted.

It was simple but flavorful.

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