Back Bacon & Brie Sandwich with Roasted Apple & Cucumber Salad (video)

Owners/Chefs Nevin & Kara Fenske
Drift Food Truck, Edmonton
> A delicious and easy to prepare sandwich served on a ciabatta bun.

Ingredients

Roasted Apple & Cucumber Salad
1 Gala apple, peeled, cored and cut into thick slices lengthwise (about 12 total)
1 English cucumber, peeled, deseeded and sliced into half-moons about the same thickness as apple slices
Salt & pepper, to taste
Olive oil
Apple cider vinegar

Back Bacon & Brie Sandwich
8-12 slices dry cured, unsmoked Alberta Pork back bacon
8 slices double-cream brie cheese
4 ciabatta buns, warmed in oven

Preparation

Roasted Apple & Cucumber Salad
Preheat oven to 375°F (190°C).
Place apple slices in a large bowl. Season with salt & pepper. Add a splash of olive oil and toss to coat. Place on a baking sheet lined with parchment paper, and roast in oven for approximately 10 minutes or until beginning to soften. Set aside, and let cool.
Toss cucumber together with cooled apple slices and a splash of apple cider vinegar.

For one sandwich:
Pan fry 2-3 slices of bacon on medium heat, until lightly browned, arrange tightly to fit the bun size. Top with desired amount of the roasted apple & cucumber mix, then top with 2-3 thick slices of brie cheese. Cover & steam to lightly melt cheese. Uncover, and using a flat spatula, transfer ingredients to ciabatta bun.

Yield: 4