Brie Baguette and Veggies Sandwich Recipe

Brie Baguette and Veggies Sandwich Recipe
Any time there’s a bit of a chill in the air, it’s time for warm sandwiches that are filled with flavor. Tasty fresh herbs and vegetables can be incorporated into toasty warm sandwiches. Roasting the vegetables will make this a special treat.

To make the vegetables for this sandwich, I sliced onion and bell peppers into thin rings. If you like a little heat, you may substitute ¼ poblano pepper for ¼ of one of the bell peppers. If you use red and green peppers, these are gorgeous little holiday sandwiches. Just cut the sandwiches into appetizer sized pieces. These vegetables may be roasted ahead of time, cooled, and stored in covered containers in the refrigerator. They will keep two to three days.

Here is a recipe for the ingredients for the basic sandwich. Variations will follow the main recipe.

Brie Baguette and Veggies Sandwich Recipe
This recipe makes two sandwiches.


1 medium sweet onion, peeled and cut into ¼ inch round pieces (I used Vidalia)
2 bell peppers cut into ¼ inch rings (Use any color that you want.)
1 tablespoon of balsamic vinegar
1 tablespoon of brown sugar
1/3 cup of extra virgin olive oil (I use the Kirkland brand from Costco.) I teaspoon of French’s Classic Yellow Mustard
Sea salt with garlic
2 – 6 inch pieces of a French baguette, sliced horizontally (Alternatively, you may use your favorite roll and adjust the amounts of the ingredients.)
4 ounces of Brie cheese cut into ¼ inch pieces to cover the bottom of the baguette pieces or rolls (I use President Brie.)
Mayonnaise to taste, if desired. (Since the veggies retain a lot of olive oil, you may not want mayonnaise.) Fresh basil and spinach leaves to dress the sandwich


Preheat the oven to 450 degrees F.

Spray a shiny jelly roll pan or cookie sheet with non-stick cooking spray. Before you spray the pan, you may want to cover the sheet with foil to make clean-up easier. Be sure to recycle the foil.

Cut the vegetables and set aside. In a flat bottomed container, whisk the balsamic vinegar and brown sugar until the sugar is dissolved. Then, add the olive oil and mustard and whisk until thoroughly mixed. The mustard helps to bind the vinegar and oil together. Add the onion to the oil and vinegar mixture and toss. Place in a single layer on the prepared baking sheet. Repeat with the peppers.

Salt and pepper the vegetables to taste. I like to use a garlic sea salt and freshly ground pepper. It takes 30 minutes to one hour to roast the vegetables. Check them often to make sure that they are not getting too brown. The timing depends on how well done you want the vegetables. I cook mine for 20 minutes, turn them over, and cook them for another 15-20 minutes. Test the vegetables with a fork. It should slide in easily with no resistance.

While the vegetables are cooking, place the sliced the baguette pieces on another cookie sheet and open the pieces flat. Place the sliced Brie on the bottom half of each baguette piece and place the cookie sheet into the oven for the last 10 minutes that the veggies are cooking. Leave the baguettes opened flat. This will melt the Brie and make the bread crispy.

Pull the baguette pieces and Brie out of the oven. Take the cooked vegetables out of the oven and set them aside while you assemble the sandwiches. If desired, add mayonnaise to the top of the baguette pieces. Each sandwich will use half of the veggies. Layer half of the roasted onions on top of the Brie on each sandwich. Cover the onions with half of the peppers on each sandwich. Then, add a single layer of fresh basil leaves on top of the peppers on each sandwich. After that, layer fresh spinach leaves, to taste on top of the basil leaves. Grind a little garlic sea salt on the spinach. Close each sandwich by pressing firmly.

Meat Lover Variations:
*Sprinkle crispy bacon bits on top of the Brie. Then, finish assembling the sandwich as usual.

*Add a layer of Di Lusso deli beef or turkey on top of the Brie. Add the veggies, basil, and spinach to complete the sandwich.

With modern markets, herbs and wonderful peppers are usually plentiful. While peppers are available in a rich array of colors, the red bell peppers contain many times more vitamin C and other nutrients than the green bells. If they are about the same price always buy the red ones. They are a better nutritional value. Use them to add a splash of color, as well as nutrition. This gorgeous warm sandwich, filled with brie and veggies, is a treat for the taste buds and delights the eyes.

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.