Recipe: Toasted Brie Sandwich with Pink Lady Apples, Endives & Fennel

From Mario Hernandez


1 baguette, cut in half and toasted
Room temperature unsalted butter to taste
8 ounces’ brie cheese, sliced to 1/4 inch slices
1 Pink Lady Apple cored and shave into thin slices
1/2 cup fennel, sliced thin
1/2 cup endives, sliced thin
1/4 cup of minced mixed herbs (we used tarragon, chives and parsley)
Quality olive oil to taste
Lemon juice or your favorite vinegar to taste
Kosher salt and black pepper to taste


In a small bowl; combine the sliced apples, endives, fennel, the mixed herbs and dress with olive oil, vinegar and season to taste.

Slice baguette horizontally, and spread both sides with butter. Layer one side with brie, and top the other half of the loaf with the apple/endive/fennel mix. Combine the two sides and slice the baguette into three 6-inch sandwiches.

Toasted Brie Sandwich with Pink Lady Apples, Endives & Fennel

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