Brie Redcurrant And Watercress Toastie Recipes

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.

Steps:

• Split stick and toast until golden.
• Spread with jelly and top with Brie.
• Grill until golden.
• Eat.

Steps:

• Preheat the sandwich toaster to its highest setting.
• Slice the Brie and cover one of the pieces of bread with it. Spread over the redcurrant jelly and sprinkle on the watercress leaves. Add a twist of black pepper and cover with the second slice of bread. Place the sandwich in the toaster (Brie side uppermost), close the lid, and cook for 3 minutes until crisp and golden.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
• Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
• Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)