Brie, red cabbage and pistachio pesto sandwich
by
Ingredients
- 1 bread bun
- unsalted butter , for spreading
- 3 tbsp of red cabbage , cooked
- 1 tbsp of cranberry sauce
- 5 slices of brie , room temperature
Pistachio pesto
- 1 tbsp of shelled pistachios
- 1 handful of parsley , leaves picked
- 1 handful of basil , leaves picked
- lemon juice , to taste
- Carapelli Extra Virgin Olive Oil
- salt
- pepper
Method
1
Take the brie out of the fridge so it comes to room temperature whilst you prepare the pesto – you could also gently melt the cheese in a low oven for 15 minutes if you like
2
Coarsely grind the pistachios using a pestle and mortar, then add the herbs and continue grinding until they break down
3
Stir in just enough oil to create a pesto – it wants to be thicker and less liquid than pesto you'd normally use to dress pasta. Season with lemon juice, salt and pepper to taste, then set aside
4
Gently reheat the cabbage in a pan and toast the bread bun
5
Now it's time to layer up the sandwich. Butter the bread, then spoon the warmed red cabbage over the base. Add spoonfuls of cranberry sauce and top with the slices of brie
6
Spoon over the pistachio pesto and top with the sandwich lid
Discover more:
Go to Comments
Brie, red cabbage and pistachio pesto sandwich
