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.

Ingredients

  • 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

Preparation

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.