Bacon Brie Grilled Cheese with Fig
Why we love it:
- 1 pound Bacon
- 8 ounces Brie
- Bread (8 slices)
- 4 Tablespoons Fig Jam
- 1⁄2 Red Onion (optional)
- 2 Tablespoons Unsalted Butter (or more or less)
- 1 English Cucumber
- 1 bunch Radish
- 2 teaspoons Balsamic Vinegar (or your favorite salad dressing)
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.
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.
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.
Slice the sandwich in half. Serve with the crudité salad.