JIM WELLER wrote to DAVE DRUM <=-
It has been long enough since I have had Camambert that I don't
recall dealing with the rind. I am more likely to use Brie
They are very similar.
One of my favourite uses for either of them is in an open faced
sandwich with room temperature cheese on rye, with a thin slice of
tart Granny Smith apple and a smear of a mixture of Chinese plum
suave and Indian mango chutney thinned with lemon juice and a not
too fiery hot sauce like Franks. My own invention.
My favourite cheese for that sort of sarnie is Havarti - a semi-soft
and very tasty cheese. For a non-light you up hot sauce try Cholula.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grown Up Grilled Cheese w/Pesto, Havarti & Pears
Categories: Five, Breads, Cheese, Fruits
Yield: 1 sandwich
Softened butter
2 sl Marbled rye bread
4 tb Pesto *
8 sl (to 8) pear; 1/8" thick
1 sl (1/4") Havarti cheese
Butter the outside of two slices of bread generously.
Heat a pan over medium-high heat, and place one of the
slices into the pan, butter side down.
Working quickly, and carefully, spread 1-2 tbsp of pesto
on the bread in the pan. Top with the pear slices, and
then the havarti. Spread some more pesto on the non
butter side of the second piece of bread, then place on
top of the sandwich, butter side out.
Cook until the bottom of the sandwich is golden brown
and crisp, about three minutes. Carefully flip the
sandwich over and repeat on the second side.
* may sub Dijon or Dusseldorf mustard - UDD
RECIPE FROM:
https://www.yummly.com
Uncle Dirty Dave's Kitchen
MMMMM
... "There is no education like adversity." -- Benjamin Disraeli
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA -
http://tinysbbs.com (1:229/452)