Brie BLT with Peppered Bacon & Honey Aioli
One of my favorite restaurants while in college was a place called Our Daily Bread. They had the best salads and sandwiches served with the simplest sides. My all-time favorite thing on their menu was the Brie BLT. This is my take on that sandwich.
This one starts with delicious bread from my favorite local bakery and is stuffed with so many flavors and textures. We’ve got the crispiest peppered garlic bacon, crunchy green apples, creamy brie cheese, vinegar from the mustard, and a little bit of sweetness and spice from the honey aioli. Serve this one with a simple salad and my crispy potato salad and you’ll have a meal of champions.
Ingredients
1 pound thick cut bacon
2 tablespoon coarse black pepper
1 tablespoon garlic powder
Sliced Bread
Whole Grain Mustard
Tomatoes
1 Green Apple
Soft Brie
Spinach
Honey Aioli
3 tablespoons mayo
1 tablespoon honey
1 tablespoon hot sauce
Juice from 1/2 lemon
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe
Preheat oven to 375 degrees
To make the honey aioli, in a bowl, combine 3 tablespoons mayo, 1 tablespoon honey, 1 tablespoon hot sauce and the juice from one half of a lemon. Season with a teaspoon of salt and pepper. Stir until well combined. Cover and refrigerate for at least 30 minutes before using.
On a rimmed baking sheet, put bacon in an even layer without pieces overlapping. Sprinkle 2 tablespoons coarse black pepper and 1 tablespoon of garlic powder over the bacon. Rub the seasoning blend into the bacon. Place in oven for about 15-20 minutes, or until bacon is as crispy as you like. (Be sure to watch the bacon - if you don’t buy thick-cut bacon, it could take less time)
While the bacon is cooking, prep your sandwich toppings. Slice your tomatoes. Thinly shave a green apple. I used a mandolin to cut the green apple to get the slices extra thin. Wash your spinach, and cut the sides off the cheese & slice your brie. Toast your bread.
When bacon is done, let cool for a few minutes before prepping your sandwiches.
Begin assembling the sandwiches. You can assemble them in any way you’d like. For me, I put whole grain mustard on the bottom piece of bread. Slice bacon pieces in half, and put 2-4 full pieces of bacon next. Then, top with spinach, tomatoes, apples and sliced brie. On the top piece of bread, spread a good helping of the aioli.
Cut the sandwich diagonally, and enjoy!