Avocado and Brie Sandwich

I’ll be the first to admit that I’m a meat eater. I probably eat way too much meat, and as a matter of fact, I just got done eating some delicious beef jerky from Ray’s Butcher Shoppe. Sometimes though you just need to step away from the meat, and ingest a great salad, or a great sandwich. So this past weekend as we got ready for a busy Saturday, I decided to feed my wife as she was getting ready to head out the door. When I asked her if she wanted lunch, she perked up and said ‘Sure!’, and then I let her know what I was going to create. She was skeptical, but I then stated that was what I was going to make and sure could come on board if she wanted to, or she could make something else. I had recently bought a French country style loaf of bread and I knew this would lend to making an awesome sandwich. This is when I came up with the avocado and brie sandwich. It was ridiculously good.

Avocado and Brie Sandwich

Let’s get started.

Ingredients:

  • 2 thick slices of French Style Country Bread
  • 1 whole avocado, mashed
  • 1/2 cup brie cheese, rind removed
  • 1 leaf romaine lettuce, torn
  • 1 clove garlic
  • 1 tbsp unsalted butter
  • 1/2 small onion, thinly sliced
  • 2 tbsp herbed mayonnaise, optional
  • 1/2 tbsp canola oil
  • salt to taste

Preheat your oven to 350 degrees.

Lightly butter the French bread and place onto a baking sheet in the oven. You will want to lightly toast the bread, not only for texture, but it also will help hold up to the softness of the mashed avocado and brie.

While the bread toasts, add the brie to a small baking dish and let it cook, just until melted. I loved that part.

How to make an avocado and brie sandwichTo a small skillet, add the canola oil and sliced onions. Cook on medium heat for about 15 minutes, just until the soften and turn color.

When the toast is ready, rub both slices with the garlic clove. Place the herbed mayonnaise on top, then smear the avocado, top with the awesomely melted brie cheese, cooked onions, and then the lettuce.

I sliced this one in half, because you know why? Because my wife, as she saw how great everything looked, accepted my lunch invitation, and you also know what? She, as I, fell in love with it.

As much as I wanted to add a couple of slices of bacon to this one, I withheld, and it was a great decision to do so. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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