I’m not a fan of sandwiches and never have been. Has something to do with warm bologna with warm ketchup on stale white sandwich bread in a school lunch box.
There were two sandwiches from my childhood, though I would have eaten everyday. One was crispy bacon with preserves on toast, white sandwich bread toast but still toast. The other was the ooziest, gooiest grilled cheese. White sandwich bread with American cheese at first and then moved to processed cheese grilled a golden brown. Finding a way to combine the salty bacon and sweetness of one sandwich with the gooey cheese of the other resulted in Two Childhood Grilled Blackberry Bacon Brie Wedges.
This sandwich takes thick, crispy-fired bacon slices, slices of hot jalapeño pepper, creamy slabs of brie and tops it all with Thyme Blackberry Chutney. Holding it all together is a wonderful rye bread to provide the perfect foundation.
The odd ingredient here is the jalapeño pepper. Sliced into strips and slightly flash fried to soften, they provide a definite surprise in each bite. Use many or few depending on the desired heat factor. The Thyme Blackberry Chutney is the same chutney used as the filling for Blackberry Chutney Tartlets.
Created as an appetizer, these sandwiches could easily serve 2 or 3 along with a salad or soup as a meal.
1 round loaf rye bread
1 T extra virgin olive oil
1 t course sea salt
8 slices bacon, thick sliced
2 jalapeño peppers
4 oz brie cheese, cut into 1/8” strips
4 T stone ground mustard, divided
Thyme Blackberry Chutney
2 T unsalted butter, softened
Preheat oven to 450°.
Brush loaf of bread with olive oil. Sprinkle with salt. Place in oven directly on the oven rack. Bake for 7 minutes. Remove from oven, place on breadboard and leave to cool while preparing sandwich ingredients.
Using an electric griddle or large skillet, cook bacon to crisp. Remove to paper towel lined plate. Do not drain bacon grease.
Cut off tops from the peppers. Remove seeds and membrane. Cut each pepper into 6 strips, lengthwise. Place peppers on griddle or in skillet and cook 2 minutes on each side. Remove to same plate as the bacon. Pour off bacon grease and wipe out skillet or wipe off griddle with paper towels.
Cut four ½” slices of bread from the center of the loaf. Spread 1 tablespoon of mustard on two slices. Divide the Blackberry Chutney between the remaining two slices of bread. Place 4 slices of bacon on each of the mustard covered bread slices. Top with jalapeño pepper strips. Place the brie slices on the jalapeño strips and top with the blackberry chutney covered bread slices. Spread the outside of both sandwiches with butter.
Place the two sandwiches on heated griddle or skillet over medium heat. Grill until golden brown. Turn and continue to cook until golden brown and cheese has melted. Place on breadboard.
Cut each sandwich diagonally. Cut each half into 3 wedges. For each serving, place 2-3 sandwich wedges on a serving plate. Place a spoonful of additional mustard on each plate.