Duck bacon has come on the scene, and I love it! I enjoy the little chewiness of duck bacon. I designed a sandwich with some of my favorites, Brie cheese, dried cherries and sauted leeks. So simple, so elegant, so delicious!
Duck Bacon, Brie, Leeks & Cherries Grilled Sandwiches
- 4 slices duck bacon or pork bacon
- 2 cups chopped leeks
- 1/2 cup dried red cherries, roughly chopped
- 3 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon fresh thyme leaves
- 1/4 cup unsalted butter, softened
- 1 ciabatta loaf, cut 4 (-inch) slices
- 1/8 teaspoon garlic salt
- 8 ounces Brie cheese, 1/4-inch slices, room temperature
- 8 small basil leaves
Step 1: Cook bacon
In large skillet, cook bacon over medium heat until crisp. Place bacon on paper towels to drain. Save bacon fat in skillet.
Step 2: Cook leeks
Add leeks to bacon drippings in pan and cook over medium-low heat for 5 minutes or until softened. Add cherries, lemon juice, honey, thyme, and a pinch of sea salt during the last 2 minutes.
Serve 3: Grill bread
Heat a non-stick frying pan to medium. Spread butter on both sides of buns. Cut buns horizontally in halves. Sprinkle bread lightly with garlic salt. Place bottom of rolls, cut side down, on hot pan, and grill until golden brown. Turn over, place cheese on toasted sides of bread. Grill until cheese begins to soften, top with leeks and bacon.
Serve 4: Assemble sandwich
Top sandwiches with basil leaves and turn the top roll, cheese side down, over the bacon topped roll. Serves 2-3 depending on the appetite!