Grilled Sandwiches with Green Apple, Brie, and Raisin Spread
- Prep time
10 minutes - Cooking time
20 minutes - 2 sandwiches
- 4 slices of St-Méthode Sprouted Wheat Belgian Bread
- Butter, at room temperature
- 4 to 6 slices of brie cheese
- 1 green apple, thinly sliced
For the raisin spread
- ½ cup of raisins
- ½ cup of water
- 1 tsp of honey
- 1 whole clove
- ¼ tsp of ground cinnamon
- Put all the ingredients for the raisin spread in a small pot and bring to a boil. Simmer for 15 minutes, stirring frequently, until the water has evaporated. Set aside.
- Spread some butter on one side of each slice of bread. Place the slices on a work surface, buttered side down.
- Top 2 slices of bread (on the unbuttered side) with the raisin spread and slices of apple and brie.
- Close up the sandwiches with the 2 remaining slices of bread, making sure to leave the buttered side on the outside.
- In a non-stick pan over medium heat, toast the sandwiches on each side until the cheese is melted.
*Recipe and picture courtesy of Trois fois par jour
