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Nutrition Facts
Serving Size 216 g
(Approx. 6 Servings)
Amount Per Serving
Calories 630 Calories From Fat 430
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 27 g 135%
Trans Fat 0.5 g
Cholesterol 145 mg 48%
Sodium 1000 mg 42%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 32 g
Vitamin A 35% Iron 10%
Vitamin C 6% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cheesy New York High Rise Club

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 onion rye loaf, sliced lengthwise into thirds
8 Oz H-E-B® Artisan Brie, rind removed
1 unsalted butter, softened
1 Tsp crushed red pepper
1/2 Tsp black pepper
1 medium red onion, sliced thin
8 Oz natural sliced Swiss cheese
8 Oz pastrami beef, sliced
2 1/2 cup(s) baby spinach
4 Oz Denmark's Finest Caraway Havarti Cheese, sliced
6 Tsp Dijon mustard
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Toast 3 pieces of bread in toaster.
With a fork, mash Brie with butter, crushed red pepper and black pepper in small bowl.
Spread Brie mixture on cut sides of bread.
On bottom slice of bread, layer with onion slices, Swiss cheese, pastrami, 1 1/2 cups spinach, center slice bread, remaining onions, Havarti cheese and remaining spinach.
Close sandwich with remaining bread and serve with Dijon mustard.



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