Bacon Brie Grilled Cheese
“Old-school grilled cheese has its place, but my version stacks spinach, apple and Brie on pumpernickel. For a more compact sandwich, press a heavy pan on it while toasting.” —George Wilkins, Mays Landing, New Jersey
| Servings | Prep Time |
| 4servings | 30minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
Ingredients
- 4 tbsp olive oil divided
- 2 tsp lemon juice
- 2 tsp honey
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 cup fresh baby spinach
- 1 round brie cheese cut into 1/8-inch slices, 8 ounces
- 8 slices pumpernickel bread
- 8 cooked bacon strips
- 1 medium apple thinly sliced
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, whisk 2 tablespoons oil, lemon juice, honey, salt and pepper until blended. Add spinach; toss to coat.
- Place half of the cheese on four bread slices. Layer with bacon, spinach mixture, apple and remaining cheese. Top with remaining bread; brush outsides of sandwiches with remaining oil.
- In a large skillet or grill pan, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
Recipe Notes
Nutrition Facts
1 sandwich: 579 calories, 39g fat (15g saturated fat), 79mg cholesterol, 1134mg sodium, 34g carbohydrate (7g sugars, 4g fibre), 24g protein.
