Recipe: Back bacon and brie sandwich by Drift food truck
How to make a sandwich like a street-food pro
- 8 – 12 slices back bacon, dry cured, unsmoked (Irvings Farm Fresh)
- 8 slices brie cheese (double cream)
- 1 gala apple
- 1 English cucumber
- Splash apple cider vinegar
- Splash olive oil
- Pinch salt and pepper
- 4 ciabatta buns
Roasted apple and cucumber
Preheat oven to 190 C (375 F). Peel and core apple. Cut into thick slices lengthwise (about 12 total). Place in large bowl. Season with salt and pepper. Toss in olive oil.
Place on a baking sheet lined with parchment paper and roast in oven for approximately 10 minutes or until beginning to soften. Set aside and let cool.
Peel cucumber, cut in half lengthwise and de-seed. Slice crosswise, same thickness as the apple. Toss together with apple slices and cider vinegar.
For one sandwich
Warm your ciabatta in the oven before building your sandwich.
Pan fry 2 – 3 slices of bacon on medium heat, until lightly browned. Arrange tightly in pan to fit the bun size.
Top with desired amount of the roasted apple and cucumber mix, then top with 2 – 3 thick slices of brie cheese. Cover and steam to lightly melt cheese. Uncover and, using a flat spatula, transfer ingredients to ciabatta bun.