Grilled Brie and Apple Sandwiches with Onion Jam and Maple Dijon Gluten Free
Inspired by “La Petite Amie” at City O’ City
1/3 cup DLM Dijon Mustard
1 Tbsp maple syrup
8-10 slices DLM Uncured Bacon
1 loaf Udi's or Tina's Sweet Treats bread
Vera Jane's Extra-Virgin Olive Oil for spraying or brushing
16.7-oz jar Fagone Onion Jam
1 wedge of Brie, a little over a half pound, thinly sliced
2 Granny Smith apples, washed, cored, thinly sliced
2 handfuls baby arugula, washed and dried
Whisk the mustard and maple syrup together in a small bowl and set aside.
Heat medium or large frying pan over medium high heat. Cook the bacon until crisp. Set aside to drain on a plate covered with paper towels. Chop the bacon into 1/2 inch-long pieces.
Wipe out the pan used to cook the bacon with a paper towel, then return to the stove and reduce heat to medium.
Assemble the sandwiches: Spray or lightly brush one side of two pieces of bread with olive oil, and lightly sprinkle with kosher salt. On the sides of the bread not sprayed with olive oil, spread the maple Dijon and onion jam, and layer the Brie, apples, and bacon.
Close the sandwich, place in the heated pan, and cover. Cook for about two minutes, or until one side is golden and crispy, and the cheese is beginning to melt. Flip, and cook for approximately two more minutes, or until the other side is golden, and cheese is gooey and melted. Remove from the pan, pull the sandwich open, put a small amount of arugula inside, and close the sandwich up again. Repeat this process for each sandwich, and serve while hot.
Makes 2 servings
Prep Time: 30
Cook Time: 15