BRIE, BLACK PEPPER, THYME & BALSAMIC STRAWBERRIES ON INVERTED BAGUETTE by Jason Sobocinski of “The Big Cheese”
SONOMA COUNTY MERLOT
Yield 2 sandwiches
1 pint fresh strawberries, washed, hulled and cut into slices
2 tablespoons of balsamic vinegar
1 tablespoon freshly ground black pepper (this MUST be freshly ground)
1 large sprig of fresh thyme, removed from it’s steam and lightly chopped
1/2 of a good baguette, cut in half lengthwise, and then cut in half to make two sandwiches
6-8 oz of Ile de France Brie
3 tablespoons of unsalted butter, softened
Preheat your oven to 400 degrees F.
In a bowl add the balsamic vinegar, strawberries, freshly ground black pepper and fresh thyme.
Mix vigorously, cover with plastic wrap and allow to sit in refrigerator for 10mins or up to 1 hour.
With your hands flatten the baguette out so that it is as thin as possible.
Butter the inside of the baguette and invert it.
The outer crust is now going to be the inside of the sandwich.
Assemble sandwiches buy placing some sliced brie onto the outer crust of the baguette, then strawberries and topping with more slices of brie and then the other piece of baguette, the buttered sides facing out.
In a large pan over medium heat cook the sandwiches using a weigh (another pan, or a brick wrapped in foil) to press down on the sandwich lightly. Flip and repeat so that both sides are nicely browned.
Allow sandwiches to rest for 3 minutes before cutting or eating.