Melted brie sandwich with carrot, orange, and pomegranate salad

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My darlings, let’s talk about lunch.

You know what you want for lunch in the wintertime? Cheese. All of it. And maybe some bread and butter. And what could pair better with your cheese-bread-butter combo than a gorgeous, spicy-sweet salad? Nothing. Seriously, nothing. Don’t argue with me on this one. Just bust out the brie and you can thank me later.

The sandwich is beautifully simple: just slather some Dijon mustard on the sourdough, thickly slice the brie, and then fry the little beast in a couple tablespoons of butter, until the cheese is melty and the bread golden-brown and toasted. I’m getting drooly just thinking about it again.

The salad, on the other hand, requires a little advanced prep work, but it’s worth it!

Moroccan-spiced roasted carrots:

Preheat the oven to 400F. Take about a pound of carrots (about four large ones), peel them, rinse them, and slice them into coins. In a bowl, toss them with a mixture of 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1 teaspoon brown sugar, 1/2 teaspoon of salt, and 2 tablespoons of olive oil. Spread in an even layer on a baking sheet and cook for about 30 minutes or until tender, stirring them halfway through the cooking time. Allow to cool before you use them in the salad.

Now here’s the thing: the salad‘s mostly up to you dear readers. I’m going to give you the ingredients I used, and the dressing, but I’m confident that you know better than I do how much lettuce/spinach/arugula you like to eat, or how many roasted carrots you feel like scarfing down.

So get yourself together the following:

  • salad greens of choice, enough to fill a medium-large bowl (baby spinach works really nicely here)
  • however much you like of your Moroccan carrots
  • a couple oranges, supremed
  • a handful or two of pomegranate seeds

For the dressing, combine the following in a glass jar and shake, shake, shake:

  • 3 Tbs extra-virgin olive oil
  • 1-2 Tbs orange or lemon juice (1 Tbs if you’re using lemon juice, 2 if you’re using orange)
  • 1/2 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt & a few twists of the pepper grinder(or more to taste)

You could enjoy this with a nice, cold glass of orange juice, or if you’re feeling really fancy, a sparkling cider. But the only thing this meal really needs is a friend and a second sandwich.

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2 Responses to “Melted brie sandwich with carrot, orange, and pomegranate salad”

  1. Nanny Joan January 19, 2013 at 2:16 PM #

    This looks gorgeous and will be a great way to use up the brie left over from New Year’s. Roasted or boiled red or yellow beets would be a great addition. Now I have to think of a friend to share it with when the “Mr.” is not at home or make a different kind of sandwich.

  2. Elsa January 16, 2013 at 5:04 PM #

    H-m-m-m-m… I have to go and buy some brie!!! I have the carrots!