We’ve totally been on a Roasted Red Pepper and fresh Basil tear lately. Maybe we’re just impatient for Summer to finally arrive, we have been teased by a few warm, sunny days the past couple of weeks. Anyhoo, the peppers and basil have been going into pretty much everything these days including salads, dressings, and this sandwich.
C’mon, just look at it. Have you ever seen anything so scrumptious looking in your whole life? Us either…We’d really been wanting to make a sandwich with Croissants for a few days and the idea of layering fresh Basil leaves with Roasted Peppers and some good deli Turkey just sounded too good to resist – so we went with it. Keeping the ingredients basic and simple really lets the freshness of the Basil and Peppers shine. We also found some cute little baby Brie wedges at the store that sounded like they might be good, too…they were. Bonus: they’re also easier to handle than the big Brie wedges we normally get for baking and such.
Fixin’s:
- Fresh Croissants sliced in half lengthwise
- Baby Brie wedges
- Jarred Roasted Red or Yellow (or Red and Yellow) Peppers
- A bunch of fresh Basil leaves
- Mixed Italian baby greens or something similar
- Sliced deli Turkey
- Mayonnaise
The construction is ridiculously straightforward: lightly mayo the two Croissant halves and in any order layer the Turkey, Brie, Basil, Peppers and Greens. The cross-section is gorgeous so we highly recommend slicing the sandwiches in half before serving.
This could totally be converted into a Monte Cristo-esque toasted sandwich if you opted to go sans-greens. We think the idea of some gooey, melty Brie and crunchy toasted bread could not possibly be a bad idea.
Thank you- that is definitely today’s lunch. Especially now that I’ve got about 5 pots of basil on my deck. (I went a little overboard!)
It totally ’tis the season for basil dishes. Basil has gone into pretty much every wrap, salad, dressing, and sandwich we’ve made lately. Thanks for taking the time to comment!