Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Bacon, Brie & Cranberry Toastie
This bacon, brie and cranberry toastie balances salty, creamy and sharp flavours in one deeply comforting sandwich.
Serve it hot from the press with a simple green salad or crisps for an easy lunch or cosy supper.
Method
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- Cook the bacon in a frying pan over a medium heat for 4 to 6 minutes, turning once, until crisp. Drain on kitchen paper.
- Butter one side of each bread slice right to the edges.
- Lay one slice butter-side down and top with brie slices, then the bacon, then dollops of cranberry sauce.
- Season lightly with black pepper and close the sandwich with the second slice, butter-side up.
- Toast in a preheated toastie maker or heavy frying pan for 3 to 4 minutes per side until deep golden and the brie has melted.
- Rest for 1 minute, slice in half and serve immediately while hot.
Ingredients
- Black Pepper freshly ground, to taste
- 3 Streaky Bacon Rashers smoked or unsmoked
- 15 g Salted Butter softened
- 80 g Brie sliced
- 1.5 tbsp Cranberry Sauce
- 2 slices Thick-cut Bread white or sourdough
Notes
Use a firm white or sourdough loaf so the toastie stays crisp once the brie melts.
If your cranberry sauce is very sweet, add a small pinch of black pepper to balance the filling.
Let the toastie rest for 1 minute before slicing so the filling settles.
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