Beef and Brie Triple Layer Sandwich

"This sandwich goes well with most breads, but is best on a nice hamburger bun with sesame seeds."
 
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Ready In:
11mins
Ingredients:
8
Serves:
1
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ingredients

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directions

  • In a small bowl, stir together mayonnaise and horseradish until blended.
  • Lightly toast the hamburger bun.
  • Spread half the mayonnaise mixture over each slice of bun.
  • Cover the bottom slice of bun with spinach.
  • Top with a 1 slice of meat.
  • Top with the pear slices.
  • Top with another 1 more slice of meat.
  • Now top with 2 slices of brie.
  • Finally, top with the remaining slice of meat and brie.
  • Sprinkle with freshly ground black pepper.
  • You may substitute and use salsa of your choice instead of mayonnaise.
  • You may also substitute and use an apple instead of a pear.

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Reviews

  1. This is a fantastic sandwich! I have made it four times in two weeks...I mixed a clove of garlic in with the horseradish and mayo. The only change that I have stuck with is to assemble the sandwich then put it into the oven to warm it and melt the cheese. I have also tried a sliced granny smith apple in place of the pear - which is fantastic! YUM! Thanks, Michelle
     
  2. Yummy sandwich! I forgot to toast the bread (used a mini french roll) and didn't have spinach, but the pear-brie-horseradish-beef was a delicious combo. I actually just spread the mayo and horseradish together right on the bread instead of using a separate bowl. Thanks for this creative tasty recipe!
     
  3. Very yummy! I did make a few changes. First, I used an Italian bread loaf, 1 lb deli roast beef, Kraft horseradish sauce (no mayo needed), 1 whole pear, and no spinach. I spread the sauce on the bread, toped with the beef and then the pear and topped with the cheese. I then stuck it under the broiler until melted. These flavors work wonderfully together, I really loved this. Wonderful with a glass of wine and I used the spinach for a side salad. This would also be a good crostini topper for a party or snack. Thanks for posting.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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