Recipe: Cheesy New York High-Rise Club Sandwich

CHEESY NEW YORK HIGH-RISE CLUB SANDWICH

1 (24 ounce) unsliced loaf onion rye bread, seeded or plain
8 ounces Brie cheese, plain or with herbs, rind removed
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 medium-size red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups ready-to-use baby spinach leaves, washed, well-dried
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional, for serving)

Slice bread lengthwise in thirds. Toast bread lightly if desired. Soften

Brie 1 minute in microwave if necessary. Crush or mash Brie with butter, pepper flakes and black pepper with a fork or in food processor. Spread Brie butter over cut sides of bread, including both sides of middle slice.

On bottom slice, layer half the onions, Swiss slices, pastrami, half the spinach, center slice of rye, remaining onions, Havarti and remaining spinach. Close sandwich with remaining bread.

Serve with Dijon mustard, if desired.

Makes 6 servings
Source: Grand prize winner for Susan Asanovic of Wilton, Conn., in the 1999 Mr. Food's Mega-Cheese Recipe Contest with the American Dairy Association