TC Recipe: Brie, Bacon, Lettuce and Tomato Sandwich

May 21 2012

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 NxNW Horse Heaven Hills Riesling
Serves 1

Brie, Bacon, Lettuce and Tomato Sandwich

This recipe used to be a cooks favorite at King Estate; there was a period when I ate one every night for 6 months after dinner service. It is that tasty. Recently I had a hankering for Brie LT and whipped one up and it was just as fabulous as I remember. When I washed it back with the Riesling I knew it was time for a revival. Some flavors are timeless. The NxNW Riesling paired with the Brie LT took something timeless and made it immortal. A nod to Thom Pastor, a former member of our culinary team, for making us those first Brie LTs back in 2007.


  • 2 shallots, thinly sliced
  • 2 garlic cloves, chopped fine
  • 1 medium tomato, sliced
  • 1 C mixed greens
  • 2 T red wine vinaigrette, recipe follows
  • 3-4 thick sliced smoked bacon, cooked until crisp
  • 3-4 oz brie, sliced, room temperature
  • 2 slices of your favorite artisan bread, toasted
  • mayonnaise to taste
  • salt and pepper to taste
    Red Wine Vinaigrette

  • 2 tsp red wine vinegar
  • 4 tsp extra virgin olive oil
  • salt and pepper to taste


Whisk vinaigrette ingredients together, adjust seasoning if necessary. Toss the greens with the vinaigrette, salt, and pepper until lightly coated.

Caramelize shallots and garlic in a sauté pan using extra virgin olive oil.

Layer brie, shallots, greens, tomato and bacon on your sandwich and enjoy.