Brie Sandwich with Arugula-Walnut Pesto Recipe

Name: Brie Sandwich with Arugula-Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped walnuts, toasted; 1-1/2 qt. arugula; 1 cup KRAFT Zesty Italian Dressing; 3/4 tsp. crushed red pepper; to taste salt and black pepper; 48 slices country walnut-sourdough bread, sliced; 1-1/2 qt. roasted red peppers, cut into strips; 3 cup onions, caramelized; 6 each peaches, each cut into 8 slices, grilled; 24 slices Brie cheese, cut into 1/2-inch-thick slices

Servings: persons

1
Place walnuts, arugula, dressing and crushed red pepper in food processor; cover.
2
Pulse until mixture has paste-like consistency.
3
Season with salt and black pepper.
4
Transfer to bowl; cover.
5
Refrigerate until ready to use.
6
For each serving: Grill one side of each of 2 bread slices 30 sec.
7
or until lightly toasted.
8
Spread 1 rounded Tbsp.
9
of the pesto mixture onto untoasted side of each bread slice.
10
Top 1 of the bread slices with 1-3/4 oz.
11
of the pepper strips and 1 oz.
12
of the onions; cover with 1 Brie slice, 2 peach slices and remaining bread slice, pesto-side down.
13
Place in sheet pan sprayed with cooking spray.
14
Bake in 350 degrees F-convection oven 1 to 2 min.
15
or just until cheese begins to melt.
16
Serve warm.

3732

kcal

Calories

350

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups chopped walnuts, toasted, 1-1/2 qt. arugula, 1 cup KRAFT Zesty Italian Dressing, 3/4 tsp. crushed red pepper, and more.

Yes, Brie Sandwich with Arugula-Walnut Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brie Sandwich with Arugula-Walnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions