One of my most favorite appetizers is brie en croute. My sister is notorious for bringing it to parties. The beautiful flaky crust is filled with melty tangy brie and often paired with cranberries or apples to create a sweet, buttery flavor. I though it would be fun to play off this usual suspect to create a slider worthy enough to hold the title of lunch or dinner item. You be the judge, make them tonight, here's how...
Recipe - Serves 4 (2 sliders each)3C Yellow Onions (2 large), thinly sliced
1T Olive Oil
Kosher Salt
2 Ripe Bosc (brown) Pears, thinly sliced
1/2lb. Brie, sliced
8 KING’S HAWAIIAN Dinner Rolls, cut in half
8 Slices Deli Ham (optional)
Directions
Begin by making the caramelized onions: heat a skillet over medium, add the olive oil and thinly sliced yellow onions. Allow the onions to cook for 40-50 minutes. Stir them only occasionally. The longer the onions sit undisturbed, the more they will caramelize. After the onions are done add a 1/2tsp. salt.
While the onions caramelize preheat the broiler to high (move your rack up to the second slot from the top) and prepare your sandwich toppings. Place the rolls, cut side up, on a foil-lined baking sheet. Slice the pears and cheese to fit the rolls. I suggest cutting the pears and cheese no thicker than a 1/4in. I found that 4 thin slices of pear and 2 slices of brie worked best. Also, it's okay if the toppings hang over the sides a little.
Assemble and bake the sandwiches: put 1-2T of the caramelized onions on the bottom buns, top with the ham (if using), then the pears, and finally the brie. Leave the tops cut side up on the tray and broil for 1-2 minutes or until the cheese melts and the tops are browned. Press the tops onto the sliders and serve warm. Enjoy!
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