Brie Sandwich with Arugula-Walnut Pesto

Brie Sandwich with Arugula-Walnut Pesto
24 servings, one sandwich each


Ingredients Weights Measures
chopped walnuts, toasted 12 oz. 3 cups
arugula 10 oz. 1-1/2 qt.
KRAFT Zesty Italian Dressing 9 oz. 1 cup
crushed red pepper - 3/4 tsp.
salt and black pepper - to taste
country walnut-sourdough bread, sliced - 48 slices
roasted red peppers, cut into strips 2 lb. + 10 oz. 1-1/2 qt.
onions, caramelized 1 lb. + 8 oz. 3 cup
peaches, each cut into 8 slices, grilled 1 lb. + 8 oz. 6 each
Brie cheese, cut into 1/2-inch-thick slices 3 lb. + 12 oz. 24 slices


PLACE walnuts, arugula, dressing and crushed red pepper in food processor; cover. Pulse until mixture has paste-like consistency. Season with salt and black pepper. Transfer to bowl; cover. Refrigerate until ready to use.

FOR each serving: Grill one side of each of 2 bread slices 30 sec. or until lightly toasted. Spread 1 rounded Tbsp. of the pesto mixture onto untoasted side of each bread slice. Top 1 of the bread slices with 1-3/4 oz. of the pepper strips and 1 oz. of the onions; cover with 1 Brie slice, 2 peach slices and remaining bread slice, pesto-side down. Place in sheet pan sprayed with cooking spray.

BAKE in 350ºF-convection oven 1 to 2 min. or just until cheese begins to melt. Serve warm.

Kraft Kitchens Tips

Prepare as directed, using regular or whole wheat country-sourdough bread.
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