I’ve been doing some research on weird and wacky holidays. There seems to be something to celebrate everyday of the year. Did you know that it was National Grilled Cheese Sandwich Day on the 12th? It is National Soft Pretzel Month and BLT Sandwich Month? Tomorrow is actually National That Sucks Day which is appropriate for the impending Tax Day. 😀
Grilled Cheese Day makes a lot of sense; not only because grilled cheese is delicious and easy to make, but it is also inexpensive for all those people who may not be getting refunds this year.
With grilled cheese, soft pretzels, and BLTs all being celebrated this month, I decided to create a new twist on the classic BLT and the grilled cheese sandwich. It’s the grilled brie and bacon sandwich with sun dried tomato spread and alfalfa sprouts (instead of lettuce).
And it turned out deliciously! The salty bun and bacon with the melty and mild brie is a lovely contrast. The fresh sprouts add a bit of crunch and the sun dried tomato spread adds another yummy layer of flavor.
To make this drool worthy grilled brie and bacon sandwich here is what you need:
- Pretzel buns
- 1 pound of bacon
- Alfalfa sprouts
To make the sun dried tomato spread you will need:
- A jar of sun dried tomatoes
- 4 Tsp of hummus
- 4 tsp brown sugar
- 2 tsp balsamic vinegar
- a pinch of garlic salt (optional)
Yep that’s all you need for this delicious sandwich.
First you need to cook all that delicious bacon.
Line a jelly roll pan with foil and cook for 20 minutes at 350° in a preheated oven. You will want to flip the bacon 10 minutes into the cooking time for nice and crispy bacon. (Just like the Bacon Snack Mix from a few months ago.)
While your bacon is cooking and filling your home with that savory bacon smell, you can whip up the sun dried tomato spread.
Honestly I was going to just thinly slice up the sun dried tomatoes but I decided to whip up a spread instead. And I’m so glad I did!
Take the sun dried tomatoes out of the olive oil filled jar and put into a blender. Mince the tomatoes until they are as smooth as possible. Then add the hummus, brown sugar, balsamic vinegar, garlic salt and thoroughly mix it all together.
That’s it for the spread! Just set it aside for spreading on the sandwich later.
Next you need to get the brie ready for grilling.
Slice the brie in half and then cut into thin slices. Cut the brie in half and then cut long slices from the inside out. This creates perfect size slices for sandwiches, and you get less of the rind in your sandwich. You could cut the rind off, but I find it’s easier to grill with it on. (as pictured below)
After the bacon is cooked and placed on a plate lined with paper towels, it’s time to start grilling the sandwich.
Start out by melting butter in a large frying pan on medium heat.
Then place a sliced bun, cut side down in the pan and lightly toast it (or fry technically). Flip the bottom bun over and pile the bacon on top. Next carefully grill the brie one strip at a time. It only takes a few seconds on each side to grill it. Put the cheese slices on the bacon when they are finished and leave the sandwich in the pan for a few minutes more.
At last it’s time to fully assemble this delicious sandwich.
Adding the sprouts at the very end keeps them nice and crispy: so you get that nice, crisp crunch. Next generously spread the sun dried tomatoes on the bun and enjoy!
Yum! It may be a little messy with all those sprouts, but it is a delicious new version of the classic BLT sandwich with a grilled cheese twist.
Technically it’s not grilled, but I grew up on “grilled” cheese sandwiches made in a frying pan.
Whether you favor pan frying or actually grilling your grilled cheese sandwich, Heartland America has the equipment you need.
What’s your favorite grilled cheese sandwich? I’d love to hear your tips and tricks!
Whatever way you choose to cook your grilled cheese sandwiches, I hope you and your family enjoy this recipe and remember you are always welcome at Home with Heartland.