Here’s a classic sandwich for a distinctive palette…a great combination of sweet and savory, yet light sandwich served on a grilled French Baguette. A perfect paring alongside a bright, crispy green salad!
- 2 cloves garlic, chopped
- 1 tablespoon organic, unsalted butter
- 1/2 teaspoon finely chopped, fresh thyme (herb is okay)
- Sea salt and freshly ground black pepper
- Olive oil
- 1 whole French baguette (Serves four for this recipe)
- 1/2 package applewood smoked bacon (three to four bacon strips per sandwich)
- 1/4 cup crumbled goat cheese (or Roquefort)
- 1/2 of a ripe, but firm pear (I use the Bosc pears from our orchard)
- Cook the bacon in a sauté pan until it’s crisp, about 2 minutes per side over medium-high heat. Remove the bacon from the pan and drain it on a paper towel.
- Meanwhile, preheat a stove-top grill and slice the pear half into about 8 thin slices.
- Dredge the pear slices in the bacon grease left in the pan and then place them on the preheated grill until they are nicely marked, about 1 minute per side. (If you don’t have a stove-top grill, simply sauté them in the same pan you cooked the bacon in.)
- In a separate skillet,combine the garlic, butter and thyme. Season to taste with the salt and pepper. Set aside.
- Heat up the sliced baguette on the grill. Drizzle with a bit of olive oil and remove when they are nicely marked also about a minute per side.
- Spread an even layer of the garlic mixture on each slice of bread.
- Top each with slices of bacon, grilled pears, and goat cheese/ or Roquefort. Serve immediately.
- This makes a great vegetarian sandwich simply without the bacon added!
- For an amazing little hors d’oeuvre, serve on a very thin baguette cut into wedges, drizzle with olive oil, and garnish with thyme.