Bacon Brie Grilled Cheese with Fig

Active Time: 25 minutes

Total Time: 25 minutes

Why we love it:

I just said bacon and brie grilled cheese with fig, do I have to say anything else to get you to make this? I didn’t think so.

1. BACON

Cook the bacon in a large skillet until it’s mostly crisp, or done to your preference. It won’t cook further in the sandwich, so cook it as you’d like to eat it. When done, remove from the pan and lay on paper towels to remove the grease.

Pour any grease from the pan off into a small bowl or jar. Set the pan, as is, back on the stove top.
2. ASSEMBLE

Slice the brie into long strips that are about ⅓” thick or thinner. Layer the slices onto slices of bread. Top with an even amount of jam per sandwich.

Very thinly slice the onion and divide that among the sandwiches.

Finally add the bacon. Top with the other pieces of bread.
3. SEAR

In the pan, melt ½ of the butter and add a little of the bacon grease (to taste, you can also just go with butter). Add the sandwiches and cook until golden brown. Flip. Cook the other side adding more butter if needed, or use the rest of the butter if you have to do 2 batches.
4. CUCUMBER SALAD

Slice the cucumbers and clean the radishes. Slice them in half or quarters too. Toss together in a bowl and drizzle with the vinegar or salad dressing of your choice.
5. SERVING

Slice the sandwich in half. Serve with the crudité salad.

DAIRY FREE:

honestly, I’d go search for another recipe (maybe Radish Fried Rice?)
COW DAIRY FREE:

using chevre and sliced pecorino will taste delicious
GLUTEN FREE:

use your fave GF bread
BACON:

simply omit. Or sub slices of ham, salami, prosciutto - no need to cook these things first though
BRIE:

white cheddar is nice, a combination of jack, chevre and or havarti works too
FIG JAM:

hear me out, strawberry jam is awesome. Or use sliced dried figs, or omit
ONION:

omit if you don’t like this taste
KIDS CORNER:

you can dissect the sandwich and make a more classic grilled cheese