Grilled Pound Cake Brie and Fig Butter Rosemary Sandwiches .... sayyyyyy whhhhhat?
I am currently on the phone with my English girlfriend as I write this and she said (with one finger in the air, no doubt) "Thattttt is insane, Jessie. Only in America would people serve this." Hahahahahahahahahahahaha.
She is totally right.
But I am serving it anyway and if she didn't have a severe gluten allergy she would totally eat the whole thing.
Please redact that from the record as she may or may not want to be in my grilled pound cake sandwich post :)
Watch the video below!
Grilled Poundcake Fig & Brie Sandwiches
Poundcake - thawed and thinly sliced
Brie - sliced
Fig Jam or Fig Butter
Rosemary sprigs - finely chopped
2 tbs Salted butter
1. Spread fig jam on half of your pound cake slices. Place the brie cheese slices on the other half.
2. Put a tablespoon or so of butter into a pan. Melt at medium heat and add rosemary. Heat until the leaves soften and the butter is infused with the rosemary. Place your poundcake sandwiches in the rosemary butter and cook for several minutes until a nice crust forms. Gently flip over and repeat on the other side.
3. Remove from the pan and devour immediately!