I have the privilege of writing this post from a crowded Starbucks, seated alone, ice cold caramel macchiato in hand. I’m not sure how many calories I’m consuming, but I know it’s a lot (have you seen how much caramel sauce they put in these drinks?!), not that I’m worrying about such things at this moment. This midday getaway is an unusual opportunity made possible by Dan’s mom who has been staying with us this week. The value of her presence can’t be understated, and I am so appreciative of the ways she has been generously serving our family. In a time when my sanity is being stretched beyond its normal bounds, it’s truly a gift to be able to step away for an hour or two to rest and recharge.
The recipe I want to share today is super simple and is inspired by a similar meal I ate a few weeks back at one of my favorite Everett restaurants, Sisters. Now that I’m thinking about it, it was a day not unlike today. Elijah was still in utero, Eowyn was with a babysitter, and while my day was mostly comprised of running errands and working on the blog, I was able to steal a few moments to enjoy a quiet lunch by myself. I ordered the daily special, as I often do, and it did not disappoint. Two kinds of distinct yet complementary cheeses oozing in between a couple pieces of warm baguette, made richer by the addition of crispy bacon, and the heaviness cut by the slices of acidic tomato.
The ingredients are straightforward so recreating this sandwich at home was no biggie at all. I love that it takes just a few moments to make, yet the flavor is full, complex, and satisfying.
- 1 6-inch baguette
- 1 ounce goat cheese
- A few slices of Brie
- 2 pieces thick-sliced bacon, cooked
- 3 slices Roma tomato
- Slice the baguette in half lengthwise and place the bread cut side down on a well-seasoned cast iron griddle or grill pan. Heat over medium heat until the bread is golden and warm.
- Remove the baguette halves from the heat and spread the goat cheese on one piece of bread. Place Brie slices on the second piece of bread, layer the bacon and tomato slices on top, and put together with the other baguette half to complete the sandwich.
- Once assembled, heat the sandwich on the cast iron griddle over medium heat for 3-4 minutes, then flip the sandwich over and heat 3-4 minutes more. (I also place a heavy skillet or baking stone on top of the sandwich as it cooks; the added weight helps it to heat more efficiently.)
Inspired by The Sisters Restaurant.
Tips and Tidbits
- The creaminess of the Brie and goat cheese provide ample decadence for my taste, but slathering the bread with a bit of salted butter before toasting would probably take this to a whole new level of richness.
- For an additional burst of freshness, add some sliced avocado or a few pieces of lettuce to the sandwich after heating.
- While I use a cast iron griddle for this recipe, you could also use a panini press or a regular sauté pan, whatever you have available.
- I prefer keeping my kitchen as free of grease splatters as possible, so for that reason, I started baking my bacon a few years ago. Just line a rimmed baking sheet with foil and bake the bacon at 400 degrees for about 16-18 minutes until it reaches the desired crispiness. The texture of the bacon is perfect, and clean-up is a cinch.