Grilled Brie, Spinach and Avocado Cheese Sands
Grilled Brie, Spinach and Avocado Cheese Sands
Directions
- Heat olive oil in sauté pan over medium heat add spinach, salt and pepper. Cook for 1-2 minutes then remove from heat and cool.
- Place slice of bread down then place a portion of brie topped with sliced avocado and a portion of spinach then top with more brie followed by second slice of bread. Repeat this process until 4 sandwiches are produced.
- Cut the crust off the sandwiches.
- Melt portion of butter in 12-inch sauté pan over medium-high heat and cook two sandwiches at a time. Turn once the bread on the bottom is golden brown in color. Once other side is also golden-brown remove from pan. Allow to rest for 2-3 minutes before cutting into four squares or triangle portions.
- Serve with a quarter cup of warm pepper jelly as a dipping sauce.
Ingredients
- 8 ea Heritage Ovens® Bread, Million Dollar White
- 1 cup Peak Fresh Produce® Spinach, Baby
- 2 ea Peak Fresh Produce® Avocado, peeled, pit removed and sliced
- 1 lb Nature's Best Dairy® Cheese, Brie, rind removed
- 1/4 lb Nature's Best Dairy® Butter, Unsalted, cut into slices
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tsp Roma® Oil, Olive
- 1 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1 cup Ascend® pepper jelly, (see recipe below)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
