1/2 Photos of Grilled Brie and Fig Sandwiches With Sweet Potato Fries
MA HIKER's Note:
Oh my - yummy and unique! Another Rachel Ray recipe. If you prefer substitute apricot preserves for the fig.
My Private Note
Units: US | Metric
- 1Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
- 2Heat a nonstick griddle or large skillet over medium heat.
- 3Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
- 4Lay 2 slices of cheese over the preserves.
- 5Arrange the prosciutto on top, folding evenly with the edges of the bread.
- 6Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
- 7Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
- 8Cut the sandwiches in half and serve with sweet potato fries.
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Nutritional Facts for Grilled Brie and Fig Sandwiches With Sweet Potato Fries
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 737.1
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 14.6 g
- Cholesterol 72.0 mg
- Sodium 1055.2 mg
- Total Carbohydrate 95.7 g
- Dietary Fiber 5.1 g
- Sugars 13.3 g
- Protein 27.9 g
The following items or measurements are not included: