Recipe Intro From feedfeed
Plum and Black Pepper Relish:
1 teaspoon black peppercorns
100g Demerara sugar
75ml red wine
120ml red wine vinegar
Use for the sandwiches and keep the rest refrigerated, keeps very well for a couple of weeks
8 large slices of Brie cheese
2 pears, cored and thinly sliced
approximately 8 teaspoons of relish ( see recipe above)
8 slices of your favourite sourdough bread ( I used sourdough-polenta and sun dried tomato bread)
butter for coating
Heated cast iron skillet, griddle pan or sandwich toaster
First prepare the Plum relish. Combine all the ingredients in a large pot and let them cook over a medium to low heat until the relish is reduced and syrupy, stirring every now and then. Spoon into sterilized jars.
Assemble your sandwiches by coating one side of your first slice of bread with a little butter, now flip over and start layering on the un-buttered side first two Brie slices, then 2 to 3 slices of pear ( according to size) and finally 2 teaspoons of Plum relish. Cover with the second slice of bread and coat the top again with a little butter. When you have finished with all sandwiches grill them by working in batches of two. If you are working with a griddle pan, flip them over carefully as soon as one side is golden brown and grill the second side.