Between tackling a hefty grocery list and a do-or-die mission to find all the components for my Halloween costume (Cleopatra) I didn’t get home until after 8 Thursday night. Not wanting to spend much time in the kitchen, I opted for a tasty sandwich-and-soup combo.
Earlier that day Saveur Magazine posted a tempting Tweet about a grilled cheese sandwich featuring smoked gouda, bacon and apples (featured at the fun food blog, Gimme Some Oven).I’ve been wanting to make a Brie-L-T for a while, a BLT with some gooey brie to sweeten the deal, and I think my sandwich is a melding of these two ideas.
I threw two strips of turkey bacon — I prefer Butterball — into the frying pan, and I popped two slices of sourdough in the toaster. The crispy bacon went on the toasted slices, along with a few green apple slices and a healthy smear of brie. A few minutes of medium heat and the sandwich was ready to go.
The sandwich had a great diversity of flavors and texture, and tasted great when dipped in a bowl of Trader Joe’s Tomato and Roasted Red Pepper Soup, which I like spiced up with a little bit of Cholula hot sauce.
Next time I make this sandwich, it’ll also get a little bit of whole-grain Dijon mustard, as the bread was a just a little dry (I’m not a fan of buttering bread when making grilled-cheese sandwiches).
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