This is a pretty short post, but this sandwich has been so amazing this week that I had to share it, even as simple as it is. One of the problems with taking sandwiches with tomato in them to work is that your bread gets soggy by lunchtime. You can try to mitigate this by putting the tomato between the cheese and the meat to keep the moisture from the bread, but that only works some of the time. Instead, I tried something new: sun dried tomato spread. It works wonderfully! It adds a nice deep flavor to the spinach, avocado, brie, ham, and bacon. Mmm bacon.
Start by getting all your sandwich supplies ready. Black forest ham, cooked bacon, good brie, a ripe avocado, baby spinach, and either sun dried tomato spread or tomatoes.
Then cut off the brie rind, spread it on one piece of bread, layer on the rest of your ingredients, and spread the tomato spread on the remaining piece of bread. Toast if you want, and enjoy!
- 1 package brie cheese
- 8 slices black forest ham
- 8 slices bacon cooked
- 1 bunch baby spinach
- 1 ripe avocado. sliced
- 4 tablespoons sun dried tomato spread
- 8 slices bread
Trim off the rind of the brie cheese and spread on 4 slices of the bread.
Spread 1 tablespoon tomato spread on the remaining 4 slices.
Top brie piece with 2 slices of ham, 2 slices of bacon, each torn in half, a few leaves of spinach, and a few slices of avocado.
Top with tomato spread bread.
Toast or put in panini press if desired.