Pan Fried Camembert Sandwich Food

PAN-FRIED CAMEMBERT SANDWICH

Steps:

• 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.
• 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.

FRIED CAMEMBERT

Steps:

• Mix the cayenne pepper and the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs.
• Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds.
• Fry the portions of Camembert for 30 seconds or until golden brown.
• Drain on kitchen paper.
• Garnish with apple wedges and serve immediately.

DEEP-FRIED CAMEMBERT

Steps:

• Wrap the Camembert in plastic wrap and place in the freezer for 1 hour.
• Remove the plastic wrap and, using a knife, slice the cheese in half horizontally so you have 2 round layers as you would a cake for layers.
• If using the truffles, place the truffle slices on 1 half, slightly overlapping the pieces, until it is covered. Cover with the other half of the Camembert and firmly press together. Repeat with the second Camembert. If you are not using truffles, you may replace them with mixed berries or other mushrooms.
• Bread the cheese first dipping it in flour, egg, and bread crumbs mixed with the ground walnuts. Repeat this process twice to ensure the cheese is covered and it won't seep out the sides.
• In a fryer or large pot, heat the oil to 375 degrees F and fry the cheese until golden brown.
• To serve, slice the cheese and serve on a platter with fruits.

FILET MIGNON SANDWICH WITH ONIONS, CAMEMBERT, FRIED EGG AND CHIMICHURRI

Steps:

• For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed.
• For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil.
• For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
• Preheat the broiler.
• Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
• Cut the rolls in half, scoop out the middle and toast under the broiler.
• Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
• While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
• Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad.