Bacon, Brie, & Pepper Jelly Croissant
How can you go wrong with bacon, brie, and croissants? You really can’t make a better tasting and more satisfying sandwich for an indulgent lunch/breakfast/brunch or long adventures where energy is a must.
This sandwich is my go to for days of ski touring in the mountains and brunch parties. The savory, buttery, richness or of bacon, brie, and butter is complemented by the wee bit of sweetness and heat supplied by the jam. The combo really is wonderful.
We ate this sandwich everyday on our week long ski trip into the Alaska Range. Once made, it is hard to resist eating them immediately. Patients is rewarded when you bite into this baby on the trail.
Here’s what you need to make 4 sandwiches:
4 butter croissants
12 pieces of bacon, cook till crisp
brie cheese sliced into 1/4 inch strips (about 8 ounces)
savory pepper jelly, mint jelly found in most grocery stores (or add a bit of Sriracha or pepper flakes to raspberry jam to give it a kick is you can’t find a savory jam)
Making this sandwich can’t get much simpler! Just slice the croissants, cook the bacon, cut the brie, and spread the pepper jelly. Now, tuck in for a bite.
I use pre-cooked bacon when I make these sandwiches in the backcountry (thank you Costco). Just slap the bacon in a fry pan and cook it quickly until crisp.
At home, I cook the bacon in the oven until it is the essence of crispness. Just, preheat the oven to 400 F, line a large baking sheet with parchment paper or foil, and lay the bacon slices on the baking sheet. Cook the bacon for 18-20 minutes, turning halfway through, until crispy. Remove the baking sheet from the oven and transfer the bacon onto a paper towel-lined plate. Now build your sandwich.
Enjoy. Try not to eat them all at once.
Credit goes out to Zach Shlosar for suggesting a version of this sandwich with bacon and raspberry jam to Cortney Kitchen for a my 50th birthday ski trip into Prince William Sound. I’ve opted for pepper jelly. You can also try wild salmon lox rather than bacon for a twist.