- 1 loaf thick cut good quality brioche
- 8 slices prosciutto
- 1 small wheel Brie cheese cut in strips
- 200ml melted butter
- Large handful spinach
- 1 jar 333’s Australian Beetroot and Red Onion Relish
Line brioche on bench and assemble as follows. Generously butter insides of half the brioche and top each slice with a thick spread of beetroot and red onion relish, strips of cut Brie and a handful of spinach. Top with the remaining bread slices. Thickly lather butter on the outsides of each sandwich and press a slice of prosciutto to each piece of bread. Place on a high heat in a sandwich press for 2 to 3 minutes until golden brown and cheese has melted. Cut in half to serve.