Recipe:
bakery san juan multigrain bread
brie cheese
crispy bacon
pear, thinly sliced
french mustard
butter
olive oil
Set the oven to 350* - lay a piece of parchment paper on a cookie sheet. Put the bacon onto the paper so the rashers are not touching, and pop them in the oven. Cook until crispy. You will love how easy the clean up is, cooking bacon this way!
While that's happening, lay out all the other ingredients, and start building the sandwiches, spreading mustard on the bread first, then the cheese and pear.
Put a little olive oil and butter in a large heavy pan. Now put your feet up, and have a glass of wine! I love meals like this, no racing around with four pans going and stuff flying all over the place. I call a dinner like this a night off from cooking!
When the bacons done, tuck a few rashers in to the sandwich, and start cooking, about two minutes each side on medium low heat. Watch multigrain bread, it burns easy. So keep the heat lower than you normally would.
Bon Appetit! Chef Hobbes
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