Brie Onion Sandwich with Red Pepper & Ham

Brie and Pickled Onion Sandwich with Roasted Red Pepper and Ham

Imagine a lunch that seamlessly melds the savoury and the tangy, the crisp and the creamy, all with a nod to classic English flavours. This Brie and Pickled Onion Sandwich with Roasted Red Pepper and Ham delivers a sophisticated yet hearty experience, perfect for a picturesque lunch for two. This recipe ensures a delightful balance that respects dietary constraints such as lactose and allergens, all the while providing a flavoursome journey through a gem of English-inspired cuisine. Let’s embark on this culinary treat, perfect for rejuvenating the middle of your day.

Ingredients

• 4 slices of Bread
• 4 leaves of Lettuce
• 1 Red Pepper
• 80 grams of Ham
• 80 grams of Brie
• 50 grams of Pickled Onions
• 2 tablespoons of Olive Oil
• 1 teaspoon of Vinegar
• 1 teaspoon of Brown Sauce
• 1 teaspoon of Oregano
• 1 teaspoon of Thyme
• Salt and Pepper to taste

Method

• Preheat your oven to 200°C.
• Cut the Red Pepper into strips, toss with 1 tablespoon of Olive Oil, a pinch of Salt, Pepper, Oregano, and Thyme, and roast for 15-20 minutes, or until tender.
• While the Red Pepper is roasting, thinly slice the Pickled Onions and Brie.
• Lightly toast the Bread slices. Allow to cool slightly to retain crispness.
• Spread a thin layer of Brown Sauce on two of the toast slices.
• Layer on Lettuce, Brie slices, Ham, and the Roasted Red Pepper.
• Top with the Pickled Onions, a drizzle of Olive Oil and Vinegar on the lettuce, and a pinch of Salt and Pepper.
• Place the remaining toast slices on top, pressing down slightly to meld the ingredients. Cut the sandwiches into halves for a delightful presentation.

Tips

• For a crunchy texture, consider adding a few leaves of crispy lettuce not listed above.
• For a more tangy experience, increase the Pickled Onions and consider a layer of thinly sliced gherkins.

Nutritional Information