Brie-L-T Sandwich
A yummy, sophisticated revamp of a classic favorite. Slathered baguettes with brie and stacked with candied bacon, roasted tomatoes, and dressed arugula. Some red onions give it a little HI-YA spice! If you make the tomatoes ahead of time, it comes together as quickly as you can fry up some bacon.
Ingredients
Roasted tomatoes
- 5 Medium tomatoes sliced 1/4"
- 1 tsp Kosher salt
- 1/2 tsp Garlic powder
- 2 tbsp Sugar
- 1/3 cup Balsamic vinegar
- 1/4 cup Extra virgin olive oil
Candied Bacon
- 8 strips Bacon
- 4 tsp Sugar
- 1 tsp Black pepper
Macerated Arugula
- 6 oz Arugula (one bag)
- 1/4 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 1 tsp Dusseldorf mustard
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Sandwich
- 2 ft French baguette, quartered
- 8 oz Brie cheese Rind removed
- 16 slices Roasted tomatoes
- 8 strips Candied bacon
- 1 bowl Macerated arugula
- 8 slices Red onion
Instructions
Roasted tomatoes
- Preheat the oven to 450°F / 230°C.
- Line a large baking pan with parchment paper. Arrange sliced tomatoes on the parchment paper.
- Sprinkle tomatoes with salt, garlic powder, and sugar. Then drizzle vinegar and oil over tomatoes.
- Bake 30 minutes, or until skins blister.
Candied bacon
- Heat a large frying pan over medium heat. When hot, arrange bacon slices in the pan side by side.
- Sprinkle bacon with half of the sugar and black pepper. Flip the bacon when bottom is crisped and red, about 2-3 minutes. Sprinkle remaining sugar and black pepper and continue frying until crisped and cooked completely, about another 2-3 minutes.
- Transfer bacon to a plate and dab with paper towel. **Don't line the plate with paper towel. The candied bacon will be sticky and adhere to the towel.
Macerated Arugula
- In a large bowl, whisk vinegar, oil, salt, pepper, and mustard until thoroughly combined.
- Drop in arugula and dredge leaves in the dressing, folding with a spoon.
Sandwich
- With one quarter of the baguette, slice it lengthwise and open the bread.
- Slather both sides with brie cheese generously.
- Top side of the sandwich with four staggered slices of roasted tomato.
- Place two strips of bacon on top of the tomatoes.
- Top bacon with a handful of macerated arugula.
- Arrange two red onion slices atop the arugula.
- Top the sandwich with the other brie-slathered bread slice.
- Repeat for the remaining three baguettes.