Double Tomato & Brie Sandwiches

Ingredients

• 1 (6 1/2 ounce) jar sun-dried tomatoes packed in oil, drained and finely chopped

• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar

• 2 (8 ounce)  long loaves Italian bread
• 1 lb brie cheese, sliced (with rind left on)
• 4-6 roma tomatoes, sliced
• 1 cup packed fresh basil leaf

Directions

1. 1

   In small bowl, combine dried tomatoes, olive oil and vinegar.

2. 2

   Cut each loaf of Italian bread horizontally in half.

3. 3

   Evenly spread dried tomato mixture on cut sides of bread.

4. 4

   Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves.

5. 5

   Replace tops of loaves.

6. 6

   Slice each loaf into eight pieces.

7. 7

   Wrap in plastic wrap and refrigerate until ready to serve.

8. 8

   Note: I think this sandwich tastes best when allowed to sit in the refrigerator for about an hour or so for all the flavors to blend well.

9. 9

   Also, I like the sun-dried tomatoes packed in lightly salted olive oil and herbs.

10. 10

    If you use the unseasoned variety, you may want to lightly salt the tomatoes.