- Prep time
- 10 minutes + 1 hour chill time
- Cook time
- 10 minutes
- 8 servings
Pickled onions and rye bread offer delicious contrast to the sweetness of the apple and creaminess of the brie in this simple sandwich.
- ½ cup cider vinegar
- ½ cup granulated sugar
- 1 bay leaf
- ½ Vidalia onion, julienned
- 4 slices rye bread
- 2 ounces butter
- 4 ounces brie, sliced ¼-inch thick
- ½ apple, sliced ⅛-inch thick
Bring vinegar, sugar and bay leaf to a boil. In a work bowl, pour mixture over the onions, cover and let cool to room temperature.
For the sandwich, butter both sides of bread and toast on a griddle or in a sauté pan until golden brown.
On the bottom slice of bread, layer brie, apple and pickled onion, then top with the other slice of toasted bread. Cut off the crust and slice into 4 equal portions.