B.L.T.’s are delicious. Apple and Brie sandwiches are delicious too. Can’t decide which one you want? Have both! Sometimes great culinary creations are born out of hunger and indecision… This recipe is a perfect example of that.
You probably don’t know this yet, but I’m big into barbecue. And, if I do say so myself, I make some pretty righteous ‘que. Probably my favorite barbecue cook (and the one I cook best) is beef brisket. It has a reputation of being quite tricky to cook properly, but in reality, if you know some very basic must-do’s, it’s not difficult at all. I mention it for the purpose of telling you that I use four different rubs on my brisket. Yes, count them, 1…2…3…4. It’s absolutely ridiculous and completely unnecessary. So then, why do I do it, you ask? Because I couldn’t decide which rub I wanted to use, so I used all of them. It came out absolutely delicious and because of that, I will never do it differently. I’m locked in.
It is rewarding experiences like these, which over time, have eroded my fear of doing something culinarily “wrong” and instead have encouraged my adventurous spirit in the kitchen. Sometimes I go straight past adventurous, right on to cavalier, and more than a few times I have been downright foolhardy. I have had some major successes and some major failures. But the more often that you push the limits of what you are comfortable with, the more often you will find yourself having successes instead of failures. You simply can’t learn and grow as a cook if you color inside the lines all of the time.
Now, let’s be honest, this sandwich wasn’t much of a reach. I was pretty confident that it would be awesome. I mention all of that just to encourage you to do what I did when I combined two tasty sandwiches into one when I couldn’t decide which one I wanted. You might just make something better than either one of its original parts!
Now, surely no one needs to be taught how to make a B.L.T. or an apple and brie sandwich but here are a few shots of how I made mine and a few tips on how to make yours great.
LET’S GET STARTED
Tip #1: Use. Good. Bread. I used a “ciabatta baguette” (as it was labeled) from my local grocery store. Its name alone could start a food fight between the French and Italians but it was really quite good; a sort of long skinny ciabatta, chewy and crusty. As you can see in the photo below, I have drizzled it with extra virgin olive oil and seasoned with kosher salt and freshly-cracked black pepper.
Tip #2: Grill your bread. The combination of the olive oil and the heat from the grill will create a wonderfully crisp crust.
Start assembling with mayonnaise, sliced ripe tomatoes (from our local CSA), and crisp-cooked bacon strips.
Continue with crisp leaf lettuce (again, from our CSA), apple slices (go here for an easy way to core and slice your apples), and slices of creamy brie.
Put ‘em together… and perhaps for the first time, revel in your indecision.
- 2 servings of good, crusty bread
- 6 slices of bacon, cooked crisp
- 2 leaves of lettuce (bibb, romaine, leaf, etc.)
- 4 slices of ripe tomato
- 10-12 apple slices
- several slices of brie, enough to create its own layer
- mayonnaise, to taste
- extra virgin olive oil
- kosher salt
- freshly-cracked black pepper
- Drizzle slices of bread with olive oil, salt, and pepper and grill for long enough to get grill marks and a light toast but do not burn.
- Allow to cool slightly, then spread the mayo on the bottom slice and assemble the rest of the ingredients in layers. The choice is yours, but I started with a layer of tomatoes on top of the mayo, then the bacon strips followed by the lettuce, a layer of apple slices, and finally the slices of brie.