Course - Burger / Sandwich
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Those famous beef, onion, and pepper sandwiches that Philadelphia is famous for translate beautifully when you add thin slices of creamy Brie to the sautéed beef and vegetables. Layer the ingredients on a hero or bulky roll and you've got the makings of a truly great sandwich. The beef and vegetables can be made ahead of time, but assemble the sandwiches at the last minute for the best results. Serve with ice cold beer.
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Savory ham, creamy Brie, and thin, crunchy slices of raw pear combine to make an unforgettable hot sandwich. I refer to it as a sophisticated, new-wave grilled cheese. If you have a panini grill you can make this delicious, creamy, cheese sandwich in no time. But it's no problem it you don't have one: simply heat a touch of olive oil in a skillet and cook the sandwich for about 2 minutes on each side until golden brown using a full tea kettle to press it.
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One of my family’s favorite snack foods is traditional quesadillas, or toasted tortillas with melted cheese. Here, I’ve prepared them with a slightly French twist, using a savory Brie. Quesadillas are perfect finger food for a large party but, unless you have a skillet that is large enough to hold two tortillas, it’s easiest to use two skillets.

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This combination of creamy Ile de France Brie, flavorful roast beef and tart watercress creates a wonderfully light, refreshing Spring sandwich. To complete this authentic tea sandwich, cut off the crusts and serve with a light red wine (such as Pinot Noir) or a tall glass of iced tea with sprigs of fresh mint. The sandwich can also be served whole (with crusts on) as an individual serving.

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Plain, boring burgers are a thing of the past one you've experienced the exotic flavors in our Moroccan burger. Feel free to substitute ground beef or meatloaf mix for the lamb, if you wish. Serve burger with lemon wedges and top with slivered Kalamata olives.
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Prep time: 16 minutes -Total time: 26 minutes