Test Kitchen: Brie And Mixed Pickle Baguettes

I love a good brie sandwich, but what I don't love is when gooey brie combines with whatever other less-than-solid things are on my sandwich and becomes a sloppy mess that can't be contained. If you've got some good brie, I say, let it ride, son! Get that honey mustard out of my face!

"BUT PAUL, YOU F-ING LOVE MUSTARD!" That's right. I do. That's why we're adding some pickled mustard seeds for a nice little bright mustardy pop. And to finish it off, we've got a spicy pickle mix that'll add flavor, texture and color to "bring the room together," so to speak.

The best part about this sandwich (besides how simple it is to make) is that it can sit at room temperature for a long time without any adverse effects, and it'll keep for a few days in the fridge. Picnics, pool parties, tailgates... these sandwiches are perfect for anything.

Test Kitchen: Brie And Mixed Pickle Baguettes
No Ratings
Prep Time
25
minutes
Cook Time
15
minutes
Servings
0
servings
Ingredients
  • 1/2 head red cabbage
  • 4 shallots
  • 3 jalapeños
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1 large wedge brie (about half a pound)
  • 1-2 baguettes (or six rolls)
  • Pickled mustard seeds
Directions
  1. Slice cabbage, shallots and jalapeños, mix together, and then put into large Mason jar.
  2. Bring water and vinegar to a boil.
  3. Add salt, brown sugar, and black pepper to jar.
  4. Pour boiling vinegar mix into jar, and seal the lid.
  5. Shake jar well.
  6. Let jar cool to room temperature, then stick in the fridge.
  7. You should make pickles at least 6 hours in advance, but it’s best if you make it a day or two ahead of time (same goes for the pickled mustard seeds).
  8. Slice rolls; I suggest focaccia or ciabatta.
  9. Slice brie.
  10. Build sandwich, from the bottom up: brie, mustard seeds, mixed pickles. Serve immediately, or wrap tightly in foil, refrigerate for up to two days and allow to come to room temperature before serving.
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