This green bean casserole takes all the goodness from the classic dish and transforms it into a holdable grilled cheese sandwich! Camembert not only adds a richness to the sandwich but it also mocks the gravy aspect of the dish. And by adding the french onion dip seasoning to the top, you get even more of that awesome retroness.
- 1/2 wheel of Camembert
- 1 6 inch baguette (cut in half)
- 2 tsp. of butter (unsalted)
- 2 tsp. of French Onion Dip seasoning
- 1.5 tbsp. mushrooms (sauteed shiitake)
- 8 green beans (about, cooked)
Begin mixing the butter with the french onion seasoning and set aside. Next, start by cutting the baguette in half and placing half the cheese on one side. Next, add some of your cooked green beans and then top with the crispy sauteed shiitake mushrooms. Pile on the rest of the brie and finish with adding the other piece of bread on top.
Heat a medium sized cast iron skillet or panini press over medium heat and add in the buttered sandwich. Press the sandwich down with a handheld press or a brick that's been covered in aluminum foil and let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat the pressing process until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.