During a trip to the Netherlands, Susy discovered a phenomenal sandwich in a little bistro along the streets of Hilversum. It was served on a dense rye bread, complimented by a pint of beer. Susy took the concept and altered it into more of an appetizer or light sandwich which is a hit for brunch or lunch. Also a fantastic addition to a day in the vineyards. Proost!
-1 whole wheat baguette or thin slices of a marbled brown/rye bread
-1 loaf of triple cream brie cheese (the world's BEST is delice de bourgogne which you can find at Whole Foods, Trader Joes, Zupans or Costco too!)
-Spinach leaves with the stems removed. Use 1-2 per sandwich
-Walnuts, whole or halves. Use 1-2 per sandwich
-Honey for drizzling on top
Slice the baguette into thin slices, or use already sliced specialty bread. Top each with 1-2 pieces of spinach, followed by a layer of brie, walnuts and honey drizzled on top.
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