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| Chilled Brie Sub — A Moroccan-Inspired Sandwich |
Introduction
The joy of sandwich-making happens when you take a classic and add a little sparkle. This Chilled Brie Sub starts with soft, snowy Brie pressed into crusty baguette, then layers on seville-orange-preserved lemon, spicy cilantro, a whisper of harissa, and a shower of crispy almonds. It’s born from those sunny market stalls where North African spices trade winks with French cheese, and into your kitchen it hops: a Chilled Brie Sub so glam it could welcome guests, and so relaxed it still comes together on a slow Tuesday.
I first met the flip side of this flavor plate at a little café, where a warm baguette slept with a spoon of preserved lemon and a spoon of clover honey. Back on my own counter, I freestyled a version that keeps the pillowy Brie at the center—bright, tangy preserved lemon to counter the cream, crunchy almond electricity to keep the whole thing from lounging too long, and enough harissa so the spice hangs in the air without a workout. Whether you’re parked at a sunny rooftop in Lisbon, a kitchen table in LA, or a balcony courtyard in Marrakech, this sandwich takes you on a Moroccan smoothie with a French passport.
Ever wanted a chilled sandwich that’s at the same time cozy and a bold mini-adventure? This twist on a loaded Brie sub will take you places you didn’t know a baguette could go!
Ingredients
-Makes 4 sandwiches .
For the sandwiches:
-1 large crusty baguette or 4 small crusty rolls (about 400 g / 14 oz)
-250 g / 9 oz Brie, rind on, sliced as thin as you can manage
-1 small jar preserved lemon, flesh scooped out, rind minced—roughly 60 g / 2 oz (or use 1–2 tablespoons freshly zested lemon)
-1 small cucumber, razor-thin rounds—around 150 g / 5.3 oz
-1 medium tomato, paper-thin rounds—about 120 g / 4.2 oz
-1/4 cup (35 g / 1.2 oz) fresh cilantro or parsley, coarsely chopped
-2 tablespoons (30 g) toasted almonds, coarsely chopped (pine nuts can step in too)
-2 tablespoons (30 ml) fruity extra-virgin olive oil
-1–2 teaspoons (5–10 g) harissa or any mild chili paste; go wild or keep it chill
-1 tablespoon (15 ml) honey or date syrup (optional, if you like a sunny, sweet contrast)
-Salt and fresh-ground black pepper, to your liking
-Let’s fill a crusty baguette with cool Brie, zingy preserved lemon, and your pick of crunchy almonds or toasted pine nuts. Finish with olive oil and a hint of harissa, then let it chill and get cozy in the fridge till it’s time to eat. Perfect for the hot weeknight when you still want the kitchen fairy to deliver something wild!
-Optional: Drizzle in 1 teaspoon (5 ml) argan oil for a genuine Moroccan touch.
-Regard this recipe as a starting point—feel free to trade parsley for fresh mint or swap almonds for toasted sesame seeds.
Preparation steps
-Get the bread and cheese ready.
Split the baguette length or slice the rolls in half. For Brie that’s cool but not fridge-cold, let it sit for 10–15 minutes. Slice it thin and arrange the pieces to cover the bread evenly.
-Whip up the easy harissa-olive oil spread.
In a small bowl, whisk 2 tablespoons of olive oil with 1 to 2 teaspoons of harissa, a pinch of salt, and a few cracks of black pepper. Give it a taste and add more harissa if you want it bolder. This spread adds a smoky, warm kick to a chilled baguette.
-Prep the zest and nuts.
Finely chop the peel of the preserved lemon—leave out the pulp to keep it from tasting too bitter—and coarsely chop the almonds. If you need to toast the almonds, put them in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant and lightly browned. Let them cool off.
-Stack the vegetables.
On the bottom half of each piece of bread, layer a few slices of cucumber and a couple of tomato rounds.
-Sprinkle a little sea salt over the tomato so the juices come forward without soaking the sandwich. It’s the perfect way to brighten the flavor without turning the bread mushy.
-Layer on the Brie and splash of brightness.
Cover the tomato slices with paper-thin Brie, then scatter a spoonful of chopped preserved lemon and either cilantro or parsley on the cheese. Toss on finely chopped toasted almonds for extra crunch. Drizzle a whisper of honey or date syrup over the Brie, if you like a sweet-savory pop.
-Close, press, and chill before serving.
Brush the inside of the top bread slice with the harissa-olive oil spread, close the sandwich, and press just enough to compact it. Cut into manageable servings and eat right away, or wrap and chill for 15 to 30 minutes to stabilize the layers. For an extra touch, finish with a drizzle of argan oil, the fragrant grand finale.
Tips & Variations
-Skip the kitchen work by using store-bought preserved lemon paste or just lemon zest rubbed with a little salt. For an extra kick, slide a few slices of roasted red pepper or a smear of tapenade under the Brie for a more authentic bite.
-Swap almonds for toasted pistachios for a touch of Middle Eastern flair, or use mellow smoked paprika paste instead of fiery harissa if the young ones are eating. For plant-based protein, layer on thin planks of golden-grilled halloumi, or serve hearty slices of marinated and roasted eggplant. To keep your sub from drooping, hold the wetter ingredients until you’re ready to dig in; if you’re packing for later, tuck the tomatoes in for the 11th hour.
Closing
This Chilled Brie Sub bursts with delightful contrasts: a pool of cool Brie, a zip of preserved lemon, the gentle heat of harissa, and the wonderful crunch of toasted nuts. By mixing Moroccan accents with a classic too-good-to-skip sandwich, it turns a simple meal into something special. Perfect for lazy brunches, picnic blankets, or a casual dinner with a calm green salad. Fun fact: you’ll find preserved lemons in every Moroccan kitchen; with just a tiny scrap of peel, they work magic on flavor, uplifting every bite. Share these slices with someone you adore, and then come back for more worldly inspires. When you do, drop me a note about your favor twist. I love swapping sandwich stories!