Friday, December 18, 2009


serves two

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

Heat a cast-iron skillet over medium-high heat. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces. When the bacon is crispy, place them on a towel-lined plate and set aside. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.

Heat a griddle over medium-high heat. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top. The sandwich is ready when both sides are hot and toasty.

bacon recipe courtesy of: Sheila,, Los Angeles, California, August 20, 2009

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