Does anyone fancy a brie sandwich?
For years fat was vilified. Since the general population’s average weight and waistline crept up steadily over the decades, a new culprit has been sought out. Carbs.
Admittedly, there are days that I shake my head in despair at the sheer information overload I experience when looking for some secret to long lasting weight loss. Every Tom, Dick and Harry have devised his own faddish diet and very few yield permanent results. If you want to understand why carbs are being the scapegoat at the moment, this book explains why.
The Atkins diet gave me great results but left me somewhat depressed. These days I eat Paleo around 80% of the time and I don’t fear carbohydrates as much as I used to. Why? Exercise. Since I started weight lifting and swimming I’ve been overcome by a ravenous hunger afterwards. People who want to increase their lean mass have to eat carbs straight after a workout for best results. Eating the correct macronutrients at the correct times makes all the difference.
Which brings me to this sandwich. There is no reason why you can’t enjoy this kind of food, more information here, after a leisurely stroll in the woods or vigorous exercise at the gym. Don’t forget to cook up a big batch of balsamic onions first – in this household it doesn’t last very long. Put all the different elements together, this is simply the best sandwich on this little blue planet of ours. Try it – I’d love to hear your thoughts!
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What is your all-time favourite sandwich that you put together?
One bite from this brie sandwich and your heart will be won over forever. Chicken and pear don’t seem like a likely combination either but just trust me. Try it!
- 4 thick slices bread
- 10ml (2 tsp) mayonnaise [one per sandwich]
- 10ml (2 tsp) fig or apricot jam
- sliced cooked chicken breast
- Brie cheese (3 to 4 slices per sandwich)
- 30ml (2 tbsp) balsamic onions [one per sandwich]
- 1 ripe pear, unpeeled, cored and thinly sliced
- salad leaves
- Arrange the slices of bread on the work surface.
- Spread the mayo lightly on one slice and the jam on the other.
- Place the chicken slices on the mayo side of each pair, covering the bread. Top with the Brie slices.
- Spread out the balsamic onions over the layer of Brie. Top with pear slices. Add a layer of salad leaves per sandwich.
- Put the jam-covered bread slice on the sandwich, jam side down. Slice into two triangles.
Serve with a beverage for a simple lunch or with a salad for a light dinner. In a pinch, use a rotisserie chicken from the supermarket rather than cooking the chicken breast beforehand. Toasting the bread gives a little extra flavour and crunch.
- Category: Sandwich
- Method: No Cook
- Cuisine: International
- Serving Size: 239g
- Calories: 524
- Sugar: 18.5 g
- Sodium: 640 mg
- Fat: 27.1 g
- Saturated Fat: 8 g
- Carbohydrates: 44.4 g
- Fiber: 6.4 g
- Protein: 26.7 g
- Cholesterol: 72 mg
Keywords: brie sandwich recipe, chicken and brie sandwich, chicken and pear recipe
P.S. I’m not a nutritionist and all views are my own. This post was sponsored by Federation of Bakers and the Flour Advisory Bureau.