I am a Honey Bee

All about my adventures with cooking, crafts, and travel

sandwich

Bacon, Apple, Brie, and Spinach Sandwich

Bacon Apple Brie Spinach Sandwich

Bacon. Apple. Brie. Spinach.

Let’s call it a B.A.B.S. Sandwich!!

Boom. Shakalaka.

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I am head over heels in love with this sandwich.

Salty, crunchy bacon. Check!

Crisp, juicy apples. Check!

Soft, luscious brie. Check!

Fresh, vibrant baby spinach. Check!

All of that on hearty bread that is slathered with a Dijon mayonnaise. Check!

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I don’t often make sandwiches so when I do it is an event. And this is really good. I love B.L.T’s but I was craving something that felt a bit more fall like than summer. I’ll never turn down a beautiful, ripe tomato, but I wanted to change things up for the upcoming season so I swapped them out for apples. I’d just have to enjoy a PSL while eating the sandwich and it would be a perfect fall meal. #basicandlovingit

I swear the uses of bacon, apples, and brie are endless. It’s just one of those combinations that is timeless. Like peanut butter and jelly, but better because you deserve better. You’re an adult. Eat an adult sandwich!!

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I used the Ginger Golds that we picked when we recently went apple picking as they are great eating apples, plus they don’t oxidize and turn brown quickly like a lot of other varieties, so they will taste great and look great in the sandwich.

And of course, bacon is key to this sandwich. We all know that bacon is a versatile ingredient and is easily incorporated into everything from breakfast dishes to burgers to pastas, and, of course, sandwiches. I think that any kind of bacon works but I used Trader Joe’s Apple Smoked Bacon.

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I argue that you need a nice, hearty bread for this sandwich. The bread is just as much a key player in this game as the rest of the ingredients. It is what starts and ends the sandwich. Show it some love.

I recently made one of these sandwiches, stood at my door while eating it, taking in the sheets of rain dump down from the grey clouds above. It definitely made for a better rainy afternoon.

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You’ll want to experience your own B.A.B.S. Sandwich nirvana yourself.

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Bacon, Apple, Brie, and Spinach Sandwich

Makes 2 sandwiches

Ingredients

  • 4 slices of thick, hearty sandwich bread
  • 6 slices of bacon
  • 1/2 apple (I suggest a Ginger Gold), sliced thinly
  • 4 ounces of brie, sliced thinly
  • 1 Cup baby spinach
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard

Process

  1. Preheat oven to 350. Line baking sheet. Cut the bacon slices in half, horizontally. Bake for 20-25 minutes, or until cooked through. (Time depends on thickness of bacon) Remove and place on paper towels.
  2. Mix to there the mayonnaise and the Dijon mustard.
  3. Spread the mayonnaise mixture on one side of all 4 pieces of bread.
  4. On each sandwich, layer half the spinach a slice of bread, lace 3 piece of bacon on the spinach, then top with slices of brie and apple, then with 3 more pieces of bacon. Top with the remaining slice of bread. Enjoy!!

The Ultimate Chicken Sandwich

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There are plenty of nights now when we just wing it when it comes to dinner. I always have high hopes for a great meal every night but real life gets in the way. I mean I can pin some great ideas until the cows come home while I am on the bus heading into work wishing that I was actually heading home. At least I’ve been on a one-pot meal pinning streak so I’m looking forward to trying one of those soon.

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I wish I had the energy to cook but most days I’m drained. Hmm… maybe it’s the lack of sleep and constant moving I’m doing. We’re the on the go kind of family but lately I’ve been hauling butt walking all around town trying to enjoy the nice summer time weather and gets steps, which I’m tracking with my Fitbit. Love it.

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So when it comes to dinner I’ll admit that we’re there are equally as many meals of cereal or take out as there are of cooked ones. And by cooked I often mean assembled. Does cutting up tomatoes and dressing with olive oil count as cooking? Yes… cool!!

Anyway, this sandwich is the kind of meal I can manage- grab a rotisserie chicken from the grocery store, cut off one of the breasts which you then thinly sliced. Cook up some bacon, which I hardly qualify as cooking in this case as you just do it in the oven. Then assemble the mega sandwich, cut, enjoy.

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This would also work just as well with some turkey. would be a nice post Thanksgiving sandwich to change things up from the stuffing loaded ones. Don’t get me wrong, I love Pilgrim Sandwiches, but I get over stuffing pretty quickly. Anyway, I even thick sliced deli chicken or turkey would work well.

I suggest serving this with some chips, as opening a bag is the kind of cooking I like. Ha!

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The Ultimate Chicken Sandwich

Makes 4 servings

Ingredients

  • 6 slices of bacon, cut in half
  • loaf of Italian bread (I used a Vieira Saloio)
  • 1/4 cup mayonnaise
  • 1/4 cup spicy brown mustard
  • a large bunch of arugula
  • 1 large breast of roasted chicken, such as a rotisserie chicken
  • 2-3 tomatoes, thinly sliced
  • 6 slices of bacon, sliced in half
  • 1 avocado, very thinly sliced
  • salt and pepper

Process

  1. Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Place the 12 pieces of the bacon on the foil so they are just touching on their long edges. Bake for 12-14 minutes (depending on thickness of bacon) until crisp. Remove the bacon from the baking sheet and place on a plate covered with paper towels.
  2. Halve a loaf of Italian bread to separate the top and bottom.
  3. Spread the mayo on one half of the bread and spread the mustard on the other half. Sprinkle with salt and pepper.
  4. Put a generous amount of arugula on the bottom half of the sandwich.
  5. Completely cover the arugula with the sliced chicken.
  6. Cover the chicken with the tomatoes, bacon, and then avocado. Cap off with the upper part of the bread.
  7. Cut into 4 sandwiches and enjoy!

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