Boursin and Bacon on Rustic Bread
I'm not too sure how this came about but we have been making it since the early 1980s, our nephew Dan might remember as he was always saying "Go on Aunty Maureen, just one more Please." He really loved Boursin cheese and his mother (My Sister Jayne) wasn't all that happy as we were introducing him to expensive foods that were hard to obtain in Rishton, Lancashire back then. However, whatever year it was it makes a superb lunch or supper dish, served with a tomato salad, and a chilled Chardonnay.
I'm not too sure how this came about but we have been making it since the early 1980s, our nephew Dan might remember as he was always saying "Go on Aunty Maureen, just one more Please." He really loved Boursin cheese and his mother (My Sister Jayne) wasn't all that happy as we were introducing him to expensive foods that were hard to obtain in Rishton, Lancashire back then. However, whatever year it was it makes a superb lunch or supper dish, served with a tomato salad, and a chilled Chardonnay.
- Carbohydrate 28.371728125 g
- Cholesterol 45.70578125 mg
- Fat 30.0592703125 g
- Fiber 1.51200002670288 g
- Protein 11.4541484375 g
- Saturated Fat 10.69683875 g
- Serving Size 1 1 Serving (116g)
- Sodium 813.95 mg
- Sugar 26.8597280982971 g
- Trans Fat 3.2304315625 g
- Calories 434 calories
Step-by-step
- Spread each of 4 slices of bread with 85 grams of Boursin cheese, cut each bacon slice in half lengthwise.
- Place 2 pieces of bacon (4 halves) on top of each of the prepared slices of bread and cover each prepared half with another slice of bread.
- Evenly butter the top of each sandwich, place each sandwich butter side down in a frying pan over a medium heat.
- While the first side is grilling, butter the second side of bread, cook until golden and crusty, about 1 to 2 minutes.
- Carefully turn and cook until second side is golden, about 1-2 minutes more.
- Serve and Enjoy
Warm garlic and herb cheese oozes against crisp, rendered pork fat while a thick, open-crumb crust shatters audibly under the knife. Grilling this sandwich requires careful attention to thermal transfer, as heavy fat loads demand moderate heat to avoid scorching before the interior warms through completely.
- Choose a sturdy loaf with visible air pockets, such as a country boule or pan de campagne, because soft sandwich loaves compress too much under the weight of the filling and trap excess steam.
- Maintain medium heat on the burner so the exterior achieves a deep golden hue across one to two minutes per side without burning the garlic solids suspended in the cheese.
- Spread the softened butter evenly to the very edges of each slice to ensure edge-to-edge browning in the pan.
- Control moisture by blotting excess grease from the cooked bacon on paper towels before assembly, preventing the fat from making the crumb soggy.
Many cooks ruin pan-grilled sandwiches by cranking the burner too high, which carbonizes the exterior before the heat penetrates the dense cheese layer. Keeping a reliable metal spatula ready ensures smooth flipping without dislodging the stacked fillings.
