Brie, Red Cabbage and Pistachio Pesto Sandwich Recipe

10 minutes


  • 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
  • extra virgin olive oil
  • salt
  • pepper


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
Coarsely grind the pistachios using a pestle and mortar, then add the herbs and continue grinding until they break down
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
Gently reheat the cabbage in a pan and toast the bread bun
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
Spoon over the pistachio pesto and top with the sandwich lid