It’s Bacon! (Oh, and a Few Other Goodies)

My dogs would really pester me if I tried to sit down and enjoy this sandwich. I mean, seriously, one of them goes into spinning and sliding-across-the-kitchen-floor frenzies whenever I take the bacon out of my fridge. I know this is all my fault, because I have been known to relent and give them each a small piece of bacon, from time-to-time.

Then there’s the cheese. While brie is not extremely aromatic, the way limburger cheese is, smelling like a cross between nasty body odor and stinky feet, to a dog’s super-sensitive nose, it must smell like the best thing in the world. I made the mistake, once, of serving it on the coffee table, with other canapes, at a cocktail party. A doggie thief snatched it and ran, much to the delight of my guests!

The real star of this sandwich is the balsamic reduction. Normally, to make a reduction, you are going to be standing over a hot stove, stirring and stirring for what seems like hours, until your liquid reduces in volume and becomes syrupy. But in this case, the reduction is done entirely in the microwave! All you have to do is heat the balsamic vinegar in increments, stirring in between.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Here’s a question for the ages:  Are you supposed to eat the rind on a brie cheese? The answer is simple:  Yes, but only if you like the taste of it, which is somewhat akin to mushrooms. That rind is really a layer of penicillium bacteria, and it is quite tender and you CAN eat it with no harm, whatsoever. Some people actually love the taste of it. But if you don’t like it, feel free to carefully slice it off.

Recipe and photo courtesy of Yammie at Yammie’s Noshery