Brie Sandwiches On Croissants
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4croissants
- ¼pound wedge Brie
- 12sun-dried tomatoes
- 8sprigs arugula, rinsed and patted dry
Nutritional analysis per serving (4 servings)
225 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 9 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Split the croissants in half, sandwich fashion
- Step 2
Cut the wedge of cheese into four slices of equal size. Top four of the croissant halves with one slice of cheese. Top each portion of cheese with three sun-dried tomatoes. (You can, of course, use more cheese and sun-dried tomatoes depending on taste and appetite).
- Step 3
Cover each serving with two sprigs of arugula and cover with the second croissant half. Press lightly and serve.
Private Notes
Comments
Loved these. Used fresh basil leaves instead of watercress, and heated in the toaster oven @350 until the Brie started to melt. Imported French Brie elevated this to 5 stars. A lovely Sunday breakfast with coffee and fresh fruit.
Loved these. Used fresh basil leaves instead of watercress, and heated in the toaster oven @350 until the Brie started to melt. Imported French Brie elevated this to 5 stars. A lovely Sunday breakfast with coffee and fresh fruit.
Advertisement