BBQ Bacon Brie L.T.

BBQ BACON BRIE L.T. 

Earlier this week, Monday to be exact, it was brought to my attention that it was National Sandwich Day. Being the foodie that I am, it was a tragedy that I didn't know this information. However, in my defense, in our culture today, literally everyday is a day to give a shout out to something. 

 

 

Whether it's a cat, a bamboo plant, or sing like Akon Day, there's something. But in my realm, National Sandwich Day is pretty epic because there is nothing better than the almighty Sandwich. I have also chosen to make this week:

 

Fridge Sandwich Week on my Instagram account: http://instagram.com/minifridgeblog#
 

Why is this topic blog worthy? It's because every human on the planet can relate to some kind of sandwich. And just like being a human, every sandwich is different from the last, much like a fingerprint. We all like ours done a certain way ( that's what she said! ). From the many different options of bread to use to the condiments we chose to add, or not to add if you prefer yours dry. I'm personally a sucker for the Mustard/Mayo combo.

    • Side Note • There is a sandwich chain called 'Port of Subs' located in Nevada, Oregon, Utah, and some spots in Southern California that has Mustard and Mayo already mixed together, so when you ask for that on your hoagie, they already have the spread. Why is his awesome?! It's because you will get an equal amount of both. Unless you like a little more than the other, and that's cool! See, again, another exams of how every sandwich is different from the last.

For this particular post I was going to share this awesome sammie I made recently. It's a twist on an old favorite: BLT. I had all the ingredients by chance. They were all left overs from a weeks worth of meals. It was best way to use the rest of the tomato, lettuce, and bacon before they became that stank inside your fridge. But making a BLT, wasn't enough. I had to be more creative than that. So I added BBQ Sauce and the last of the Brie Cheese I had from a previous experiment.

So here it is:
• 5 Grain Bread
• Tomato
• Lettuce
• Bacon
• BBQ Sauce
• Brie Cheese

- The first thing I did was turn the oven to broil. Because I wanted the Brie to be melted. While the oven was hearing up, I chopped up the tomato and lettuce and cooked the bacon. Bacon cooked, then chopped it up. I then LIGHTLY toasted the bread using the toaster. I then proceeded to spread a layer of BBQ sauce on the bread.

- the next thing I did, was put the bacon and Brie on the BBQ sauced toast. To make sure I got a great covered piece of toast I covered each piece differently.

• I put the Brie down on the toast first then then bacon on one slice
• I put the bacon down on the toast first then the Brie.

I did this because when you put the sandwich together 

 

it's not top heavy with cheese or bacon with the ingredients in between. And it's a great way to make sure the Brie and the bacon melt together without making the lettuce and tomato warm. It keeps the veggies crisp and not soggy. There is LITERALLY nothing more gross than anything soggy. Seriously, it causes people to dry heave.

Now that the oven is up to speed, put the toast you just made with the bacon and Brie on a cooking sheet in the oven. EYE BALL THIS!

 

 

The toast is already a little toasted, so you don't want it to burn and because the oven is on Broil it won't take long. Plus, we don't have time to wait around when you're effing starving.

Once you notice the cheese is melted up to your standards, take it out, and put the lettuce and tomato onto which ever side you prefer. THEN, I put some extra BBQ sauce on it. 

 

You can then choose to cut it in half or just eat it as is like the beast that you are. There you have it: The BBQ Bacon Brie LT.

In what different ways have you made a BLT your way? I'd love to know!