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Nutrition: per serving

  • kcal595
  • fat33g
  • saturates20g
  • carbs52g
  • sugars4g
  • fibre1g
  • protein25g
  • salt3.08g
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Method

  • step 1

    Butter the bread. Put a wedge of camembert or brie on the unbuttered side of one slice of bread. Top with a spoonful of cranberry sauce. Drizzle with a few drops of balsamic vinegar, if you have some.

  • step 2

    Put the second slice of bread on top, buttered side out. Fry in a hot non-stick pan, pressing down with a fish slice, for a minute or two on each side, until golden brown and melting. Cut in half and eat straightaway.

Recipe from Good Food magazine, December 2003

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.6 out of 5.27 ratings

molly.bloom.uk

tip

I'd also recommend using Brie with warm caramelised onions and some soft lettuce (not rocket, it smells like cat wee which adds nothing to any dish!).

amberhampster

Really tasty. I only had brie. I couldn't decide what constituted a wedge and whether it would melt so I tried slicing it instead, it was more like it had been hacked. I only managed one and half sandwiches. My husband loved his whole one and I was left wanting more after my half. My grandma used to…

Nerdy Imagines avatar

Nerdy Imagines

question

How long does this recipe take?

molly.bloom.uk

It wouldn't really be a fast lunch or evening snack but great if you have 10 spare minutes (oh, and a grill as it won't work in a toaster!).

Cassie99

Tried this with spinach in the sandwich instead of cranberry sauce and it was still delicious!

hughesfe

A star rating of 5 out of 5.

Seriously the best sandwich I have ever made! Very easy :)

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