Back Bacon and Brie Sandwich with Roasted Apple and Cucumber Salad
Nevin and Kara Fenske, Drift Food Truck
Roasted Apple and Cucumber Salad
- 1 gala apple
- pinch salt and pepper
- 1 splash olive oil
- 1 English cucumber
- 1 splash apple cider vinegar
- Pre-heat oven to 375F
Peel and core apple, cut into think slices lengthwise, about 12 total. Place in large bowl. Season, toss in olive oil. Place on a baking sheet lined with parchment paper, and roast in oven for approximately 10 minutes or until beginning to soften. Set aside, and let cool. Peel cucumber, cut in half lengthwise and de-seed. Slice crosswise, same thickness as the apple. Toss together with apple slices and cider vinegar.
- 8-12 slices Irvings Farm Fresh back bacon (dry cured, unsmoked)
- 8-12 slices brie
- 4 ciabatta buns
For one sandwich
Pan fry 2-3 slices of bacon on medium heat, until lightly browned. Top with desired amount of the roasted apple salad then top with 2-3 slices of brie cheese. Cover and steam to lightly melt cheese. Uncover, and using a flat spatula, transfer ingredients to ciabatta bun.
Makes 4-6 sandwiches.
Tip – warm ciabatta in the oven before building sandwich.