There, I said it. I use bacon. Can you believe it? A dietitian uses bacon? Well, I do have to say, that I enjoy the taste of bacon every now and again and am not ashamed to admit it. (The secret is the infrequency.)And it makes this sandwich oh-so-tasty.
I spotlighted this recipe on my weekly television segment “Fresh & Simple” on ABC 6. (You can watch it if you click the link). It is one of those recipes where you don’t even have words once it’s in your mouth because all you can say is “mmmm”. It’s so good. And it’s super fall-ish with squash soup.
Apple Brie and Bacon Breakfast Sandwiches
Serves 8 (1/2 sandwich per person).
8 slices Hormel Microwave-Ready Bacon
1 medium HoneyCrisp apple
12 ounces spreadable Brie cheese (garlic and herb flavor is a treat here), divided
1 teaspoon fresh thyme leaves, divided
Non-stick cooking spray
8 (1/2-inch thick) slices Hy-Vee Baking Stone Rosemary Garlic Bread
- In the microwave, cook bacon slices on a paper towel for 30 seconds or until desired crispness (I like mine crispy). Core and thinly slice apple, leaving peel on.
- Top each of 4 bread slices with 1-1/2 ounces Brie, 2 slices bacon, 4 apple slices, ¼ teaspoon fresh thyme and another 1-1/2 ounces Brie. Top with remaining bread slices.
- Spray non-stick cooking spray on the outside of each piece of bread. Heat a large skillet or griddle over medium heat. Add two sandwiches; cook 2 minutes or until bottoms are golden. Turn sandwiches over and cook another 2 to 3 minutes or until bottoms are golden and cheese is melted. Repeat with remaining sandwiches.
Source: Recipe slightly altered from original in Hy-Vee Seasons Back-To-School 2012
Despite the not-so-great weather for apples this year, there are still plenty available. And I have to say that I am partial to the Minnesota Grown varieties including:
HoneyCrisp – an old favorite of mine and I look forward to it each year. It’s a well-rounded (pun intended) apple that is great for so many things including baking or just slathering some peanut butter onto a slice. (I especially love the addition of granola, raisins and chocolate chips to the top of that peanut butter.)
Sweetango – my new favorite! It’s a combination of Honey Crisp and Zestar in a crunchy, sweet and tangy fruit. Great to snack on or an excellent addition to salads (especially those that involve dried cranberries, walnuts and feta cheese).
Haralson – the best baking apple. I have already cooked up some pie filling and froze them in the freezer. Great for that mid-winter apple pie treat!
I would love to hear your favorite way to use apples!