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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, May 2004
Servings: 4 sandwiches
12 bacon slices, preferably applewood-smoked
3 tablespoon butter, divided
1 large Golden Delicious apple, unpeeled, cored, thinly sliced
Dijon mustard
1 large focaccia, cut crosswise into 4 pieces, then cut horizontally in half
16 ounces Brie, rind trimmed, cheese cut into 16 slices
2 tablespoon olive oil
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add apple slices and sauté 4 minutes. Remove from heat.
Spread mustard on cut side of bread. Place 2 cheese slices on each bottom bread piece, top with 4 to 5 apple slices, then 3 bacon slices. Top each with 2 more cheese slices, then bread pieces. Press sandwich lightly to compact.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 large nonstick skillets over medium heat. Add 2 sandwiches to each skillet. Cover skillet and cook until bottoms of sandwiches are brown, pressing with spatula to compact, about 5 minutes. Turn sandwiches over and cover and cook until brown on bottom and cheese melts, about 5 minutes.