BBBT
BBBT
Directions
- Cover each inside of baguette with 1 oz Tomato Jam; then on bottom side, place butter lettuce, Brie cheese and crispy bacon.
- Top sandwich, wrap in butcher paper, tie with twine, and cut in half.
- Serve immediately.
Ingredients
- 1 6 in piece Heritage Ovens® Bread, Baguette(s), Artisan French, split
- 2 oz tomato jam, (see recipe below)
- 3 leaves Peak Fresh Produce Butter Lettuce, washed
- 2 slices Brie Cheese, (about 4 in. long and 1/2 in. thick)
- 5 slices Smithfield® Bacon, cooked crisp, (reserve fat for jam)
Tomato Jam
Directions
- Blanch tomatoes, peel skin, seed, and small-dice.
- In pan, add rendered bacon fat, shallots and garlic; cook until soft.
- Add brown sugar and wine, and let simmer until reduced by half.
- Add tomatoes, season and let cook down to jam consistency, about 10-15 minutes on low heat. Cool. (It will thicken as it cools.)
Ingredients
- 10 tomato(es), Roma
- 1 tbsp bacon fat
- 1 shallot(s), julienned
- 2 garlic, clove(s)
- 1/2 cup sugar, brown, light
- 1 cup port wine
- salt and pepper, to taste