Pan-fried camembert sandwich

Recipe uploaded by

Silvana Franco

5 ratings

Recipe by Silvana Franco

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1. Butter bread. Put wedge of camembert or brie on the unbuttered side of one slice of bread. Top with a spoonful of cranberry sauce. Drizzle with a few drops of balsamic vinegar, if you have some.
2. Put the second slice of bread on top, buttered side out. Fry in a hot non-stick pan, pressing down with a fish slice, for a minute or two on each side, until golden brown and melting. Cut in half and eat straightaway.

Per serving

595 kcalories, protein 25g, carbohydrate 52g, fat 33 g, saturated fat 20g, fibre 1g, salt 3.08 g

Latest comments and suggestions

• Ben

  16 December 2007

  Ben rated and commented on this recipe

  

  The perfect way to use up excess cranberry sauce after Christmas.

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• Lou

  05 August 2008

  Lou rated and commented on this recipe

  

  This is my guilty pleasure weekend lunch! I use brie instead of camembert sometimes, it's just as delicious!

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• TheEdda

  31 January 2009

  TheEdda rated and commented on this recipe

  

  I could eat these every day. I liked the brie too; I also tried a variation using honey and thyme. Yum!

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• Cat

  29 March 2009

  Cat rated and commented on this recipe

  

  A really tasty (if not very healthy!) lunch: I didn't have any cranberry sauce so substituted tomato chutney - delicious!

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• Dee

  26 October 2009

  Dee rated and commented on this recipe

  

  REally yummy - quick to make as well

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Ingredients

• 2 thick slices of white bread
• wedge of camembert or brie (about 85g)
• a spoonful of cranberry sauce
• a few drops of balsamic vinegar

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Serves 1

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Ingredients

• 2 thick slices of white bread
• wedge of camembert or brie (about 85g)
• a spoonful of cranberry sauce
• a few drops of balsamic vinegar

Per serving

595 kcalories, protein 25g, carbohydrate 52g, fat 33 g, saturated fat 20g, fibre 1g, salt 3.08 g

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