Toasted Brie And Sweet Thai Chili Sauce Sandwich Recipes

Steps:

• Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
• Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
• If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
• Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
• Place on a plate, spoon your syrup mixture on top and enjoy.

Steps:

• Lay 2 slices of cheese on each of 4 slices of the bread. Spread 1 tablespoon chili sauce on each of the remaining 4 slices bread and lay them, sauce side down, on top of the cheese.
• Heat a large skillet over medium heat and put the sandwiches in the pan. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. Serve warm.
• Using a mortar and pestle, pound or mash the garlic and salt together. Stir in the pepper flakes and set aside.
• Place the vinegar in a small, nonreactive saucepan (see Note). Bring it to a boil over high heat. Stir in the sugar, reduce the heat, and simmer for 5 minutes. Stir in the garlic mixture and cook for 1 minute. Remove the pan from the heat. Let the sauce cool to room temperature before using.

Steps:

• Preheat oven to 350°. Cut top third off loaf of bread; hollow out enough bread from bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Spread inside of bread with butter., Combine chili powder, sugar, garlic powder and mustard; sprinkle 2 teaspoons into loaf. Top with cheese; sprinkle with remaining spice mixture. Replace bread top., Transfer to an ungreased baking sheet. Bake 25-30 minutes or until cheese is melted. Let stand 10 minutes. Serve with bread cubes.