Bacon and Brie Grilled Cheese

Bacon and Brie Grilled Cheese

with Cranberry, Parmesan, & Arugula Salad

Serves 2 Calories 609


5 oz. Bacon
2.5 oz. Apricot Preserves
4 Slices Sourdough bread
4 oz. Brie Cheese
1.5 Tbsp. Butter
1.5 Tbsp. Balsamic Glaze
3 Tbsp. Fresh Basil
1.5 oz. Arugula
0.5 oz. Walnuts
½ Lemon
2 Tbsp Dry Cranberries
0.4 oz. Shaved Parmesan
Protein Substitutions
Turkey Bacon
Cook in non-stick pan 3-4 minutes per side or until cooked through.

Chicken Breast
Pat chicken dry, season with salt and pepper. Heat 1/2 Tbsp. olive oil over medium heat and cook 3-4 minutes per side.

Use a damp cloth to clean the tops, then remove the stem and gills from the mushrooms. In a large pan, heat 1 Tbsp. olive oil over medium heat. Cook the mushroom caps until golden and beginning to crisp; 3-5 minutes per side. Sprinkle with salt and pepper, and follow recipe as written replacing the bacon with the mushroom caps.

Vegan Bacon
Heat 1 tsp. olive oil in a pan over medium heat. Cook 2-3 minutes per side.

Drain, rinse, and break apart into small pieces. Heat a little oil in a pan and cook for 4-5 minutes over medium-high heat.
Nutritional Information
Nutrition content
Chef's Tips
If you don't want the glaze on top, gently open up the sandwiches and drizzle it on the inside!
Prepare Your Ingredients
Wash and dry your produce.
Roughly chop the walnuts.
Roughly chop basil to make about 3 Tbsp.
Heat a large non-stick pan over medium-high heat.
Slice the brie into medium-thin pieces, enough to cover the surface of 2 pieces of bread.

Toast the Walnuts & Cook the Bacon
Add walnuts to the pan and toast stirring frequently until lightly browned and fragrant; 2 to 3 minutes.
Set the nuts aside, wipe out the pan, and place it back on the burner.
Add bacon slices, reduce heat to medium, and cook 4-5 minutes per side or until cooked through.
Place on a paper towel covered dish to drain fat.

Assemble the Sandwiches
Place bread on a clean surface.
Spread apricot preserves on 2 slices of bread.
Divide the brie between the same 2 slices of bread.
Sprinkle the basil over the brie and top with the bacon.
Complete the sandwiches by topping with the remaining bread slices.

Cook the Sandwiches
In a large non-stick pan, over medium heat, melt half the butter, swirling to coat.
Add sandwiches and cook 4-5 minutes on the first side, or until browned and crispy.
Move sandwiches from pan, add the remaining butter and swirl to coat.
Place sandwiches back in pan on the uncooked side and cook another 3-4 minutes.
Use your spatula to press the sandwiches down and help the cheese melt if needed. Transfer to a cutting board.

Make the Salad
Mix together 1 Tbsp. olive oil, 1 Tbsp. lemon juice, and a little salt and pepper.
In a salad bowl, combine the arugula, walnuts, and cranberries; then toss with the dressing you just made.

Slice sandwiches in half, place on you plates.
Drizzle tops of sandwiches with the balsamic glaze.
Serve the salad on side and garnish with shaved parmesan. Enjoy!