Recipe | Brie, Bacon & Chicken Sandwich

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They say you can always talk about the weather when chatting with strangers because it’s the one thing we all have in common. But you know what else is a great universal topic of conversation? Three things: bread, cheese and bacon.

It would be useful for parties in situations where you’re talking to a stranger and you’ve run out of things to say. Just pick up a piece of bread at the appetizer table and say something like, “Man, if there’s one thing I can’t live without, it’s some good bread and cheese.” I can only imagine their eyes will light up in agreement and they might even say, “And bacon!” Then you will be friends for life! Unless of course the person is vegan, allergic or obviously lame.

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This Brie, Bacon & Chicken Sandwich combines the three things that most people love to eat. Grilled onions are added as the veggie ingredient but I sauté them shamelessly in bacon fat. The flavors from the meat and onions are cooked together in a cast-iron skillet which then doubles as my makeshift panini press. Once I place my assembled sandwiches on the grill, I smoosh them with the weight of the skillet on top. The brie slowly melts and melds with the other ingredients, while the bread gets hot and toasty. If I’m lucky, some of the brie will ooze out onto the grill and I’ll have some crispy cheese bits attached to the bun. It’s the best part.

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And speaking of parties, this would be great party food. Just slice it into small pieces and you’ve got an instant appetizer.

Brie, Bacon & Chicken Sandwich
Serves 2

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

1. Heat a cast-iron skillet over medium-high heat.
2. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy.
3. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces.
4. When the bacon is crispy, place them on a towel-lined plate and set aside.
5. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions.
6. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.
Now you’re ready to assemble the sandwich!
7. Heat a griddle over medium-high heat.
8. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle.
9. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches.
10. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top.
11. The sandwich is ready when both sides are hot and toasty.

Printable Recipe

8 thoughts on “Recipe | Brie, Bacon & Chicken Sandwich

  1. You are so deliciously evil! Frying in bacon fat? I thought that was outlawed. I have to agree that bread, cheese and bacon love is a universal topic, I even know vegans that remember how wonderful those things are.

  2. Pingback: Sándwich de queso, pollo y tocino - El Gran Chef

  3. Pingback: Sándwich de queso, pollo y tocino #Recetas #Pollo | a morfar

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