This seasonal sandwich can be cut in half and served as an appetizer or would be great for a buffet. The sandwiches can be made about a half-hour ahead of time, and then melt the cheese/reheat for 30 seconds in the microwave.
Helpful hint: Gluten-free bread grills beautifully!
Makes 2 sandwiches
4 slices gluten free bread
2 Tbsp Motherlode Coarse Ground Mustard (available at Le Mulet Rouge Tasting Room)
1 persimmon, thinly sliced
4 oz Brie cheese, brought to room temperature
4 slices prosciutto
1 Tbsp butter, melted in skillet
On two slices, spread mustard, then layer two slices persimmon and two slices prosciutto. On the other two slices, spread as much brie cheese as you'd like and then sandwich the two parts together. Place in pan with Brie side down, and grill until the cheese softens and the bread is toasted a golden brown. Flip sandwich and grill until golden. Remove and slice in half, serve immediately, or as suggested above.
Enjoy with Le Mulet Rouge Viognier, Le Mulet Rouge Tempranillo, and Le Mulet Rouge California Sparkling wine.