I don’t quite remember how this ‘baguette sandwich’ came to be, but I know I’ve been making it for years. I suppose it all started in one of the first years of being a student, when I was often looking for quick, easy and inexpensive meals. Indeed, this sandwich is nothing too special, but it’s irresistible nonetheless and over the years has become a favorite for me and for those I’ve made it for. It makes for a great breakfast, or lunch, but it does really well as a quick and easy dinner with a salad on the side when you don’t really feel like cooking a lot as well.
I don’t know if it’s because I am Dutch, but I am a huge sandwich lover and bread-consumer. In the Netherlands, it’s common to eat sandwiches both for breakfast and lunch – though, admittedly, the sandwiches are usually not as elaborate as this one; a simple cheese sandwich will do just fine as well. There are times, though, when I crave a really good sandwich with a little something extra. Unfortunately, while I cannot complain about any of the amazing food Greece has to offer, sandwiches and bread are not really their thing… oh boy, do they love processed turkey ham and square slices of cheese for sandwich toppings over here.
Having said that… does a sandwich really need a ‘recipe’? Well, probably not. But this is a good one! The charred sweet red peppers, garlicky olive oil and melty soft brie on a crunchy baguette make for a delicious sandwich. The refreshing crunchy sprouts were a later addition to this recipe and they provide a refreshing contrast to the creamy Brie, but they can be omitted, or substituted by a handful of rocket/arugula leaves… some baby spinach would probably be delicious as well.
Brie and Roasted Red Pepper Sandwich
- 1 medium-sized baguette
- 2 sweet pointed red peppers
- 150g Brie cheese, cut into slices
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 60g sprouts (Ex. alfalfa, red cabbage sprouts)
- Salt to taste
- Preheat your oven to 190°C.
- Place the sweet red peppers in an oven dish and drizzle on 1 tablespoon of olive oil and some salt. Place oven dish with peppers in the oven for about 20 minutes, or until skin of the peppers starts to blister. When done, cut peppers into strips.
- While waiting for your peppers, mix one tablespoon of olive oil with the finely minced garlic. Cut baguette in half and slice open lengthwise so that you have 4 pieces. Drizzle the garlic-olive oil on the inside of the baguette.
- When the peppers are done, or if you have any space left in the oven, toast the sliced baguette in the oven for 5 minutes until they start to brown slightly.
- Assemble your sandwich, starting by placing the sliced brie on the warm bread, topping it with the warm, roasted peppers and finishing with a handful of sprouts, or greens of your choice.