Grilled Bacon and Brie Sandwich by Lilly


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At a glance
Soft-Ripened Cheeses
4 large sandwiches

* 16 slices center-cut bacon, cut into 1/2-inch thick pieces 

* 2 sticks unsalted butter, at room temperature

* 8 slices Pullman bread, sliced 1-inch thick

 * 8 1/4-inch thick slices ripe but firm tomatoes

* Arugula or watercress

* 8 ounces Isle de France Brie, cut into 8 slices

* Salt and freshly ground black pepper


* Place the bacon in a large skillet or griddle and cook until golden brown and crisp.
* Remove to a paper towel-lined plate.
* Break each piece into fourths and set aside.
* Heat a cast iron griddle or cast iron pan over medium heat.
* Spread butter on 1 side of each slice of bread.
* On the unbuttered side, layer 4 of the slices of the bread with 2 tomato slices, arugula or watercress, 2 slices of brie, and 4 slices of broken up bacon.
* Season with salt and freshly ground black pepper and place the remaining bread slices on top, butter side up.
* Cook on the griddle until golden brown on both sides until golden brown and cheese has melted.
* Cut in half to serve.