Cheesy New York High Rise Club
This superb sandwich recipe, created by Susan Asanovic, was the grand-prize winner in a contest associated with the American Dairy Association.
1 (24-ounce) unsliced loaf style onion rye bread, seeded or plain
8 ounces Brie, with herbs or plain, rind removed
1 stick unsalted butter, softened
1 teaspoon crushed dried red pepper flakes
1/2 teaspoon black pepper
1 medium red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups baby spinach salad, ready to use
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional)
- Slice bread lengthwise in thirds. Toast bread lightly if desired.
- Soften Brie 1 minute in microwave, if necessary. With a fork or in food processor, crush or mash Brie cheese with butter and spices.
- Spread Brie butter over cut sides of bread, including both sides of middle slice. On bottom slice add half the onions, Swiss slices, pastrami, half the spinach, center slice of rye bread, remaining onions, Havarti and remaining spinach. Close sandwich with remaining Brie-buttered bread. Serve with Dijon mustard if desired.
Makes 6 servings.
Recipe provided courtesy of the American Dairy Association.