Well, wedding season is in full swing which means that my food blog gets neglected. Anywho, I did this recipe earlier in the summer but it is hands down my favorite sandwich on the planet. Amazing with both pears or plums. It’s a perfect, savory, juicy, crunchy blend. That is to. die. for. I’m not going to chat much as my recipe gives lots of direction, but feel free to watch the little video here, as well, for a play by play of building the sandwich. Bon appetit. So yummy.
I use mason jars to store food in…best thing ever. But then I also use chalkboard paint on the lids so that I can label food and find it later!
For the Arugula Walnut Pesto
- 2 cups baby arugula leaves, stemmed and tightly packed
- 2 cloves garlic
- ½ cup canola oil
- ¼ cup walnuts, chopped and toasted
- salt and pepper, to taste
For the Sandwich
- 2 large pears (or 3 large plums), ripe but firm
- 3 tbsp balsamic vinegar
- salt and pepper
- 1 large shallot
- ½ cup flour
- ½ tsp salt
- vegetable oil, for frying
- 4 slices rustic bread, about 1/2 inch thick
- ½ cup walnut pesto
- 6 oz brie cheese, cut into 1/4″ thick slices
- 1. Prepare the pears/plums. Preheat oven to 350 degrees. Cut fruit in half to remove seeds. Slice in to 1/2 inch wedges, and toss with vinegar to coat.
- 2. Roast the fruit. Lightly oil a rimmed baking sheet large enough to accommodate all the fruit in a single layer without crowding. Spread the fruit on the baking sheet, and sprinkle with a few pinches of salt and pepper. Roast for 20 minutes, and set aside to cool. Leave oven on.
- 3. Prepare the arugula walnut pesto. Put arugula in food processor with garlic and oil. Pulse several times to get the mixture moving, and then blend until it’s smooth. Turn the machine off, and scrape down sides of container. Add the walnuts and process just until they’re well combined, about 10 seconds. (Nuts get gummy when processed too long, and you want a little nutty texture.) Season with salt and pepper to taste.
- 4. Build the sandwiches. The are open-faced, so only one piece of bread per sandwich. Spread walnut pesto on bread right to the edges. Arrange fruit wedges on bread in single layer. Top with 3-4 slices brie.
- 5. Put open-faced sandwiches on lightly oiled baking sheet. Bake until cheese melts, about 10 minutes. Remove from oven.
- 6. While sandwiches are in the one, prepare the onion. Cut onion into slices as thin as you possibly can. Put the onion crescents in a bowl of cold water, and stir to separate the pieces. In another bowl, mix flour with 1/2 tsp salt. Drain the onion and toss with flour mixture until they are completely coated.
- 7. Fry the onion slices. Pour oil into heavy pot to a depth of 1 inch. When oil is hot, drop in the onion pieces in groups so you don’t over crowd. Fry sliced until golden brown. Remove with slotted spoon and place on paper towel.
- 8. Serve the sandwiches. Top each with 1/4 of the fried onions and serve. Let the sandwiches cool slightly before serving as the hot fruit can burn your mouth easily.
- If you want to make this for the omnivore in your life, add chicken. Precook it slightly then coat in balsamic vinegar as well and finish the cooking with the fruit as in step one.
- Also, I like to use Fromager d’Affinois. It is a French double cream made from cow’s milk. It has a very subtle nutty flavor that lends itself beautifully to this sandwich.
recipe adapted from Cafe Flora