Bacon, brie and burnt fig jam on toast

This is like a lunch sandwich on steroids! Crisp bacon coated in melted brie, sandwiched in crusty sourdough, smeared with sweet burnt fig jam, then toasted in butter. If you can't find burnt fig jam, you can substitute it with blackberry or raspberry jam. One word to describe this sandwich — BOOM!

INGREDIENTS

1 tablespoon oil

4 bacon slices

110g burnt fig jam

4 thick slices sourdough bread

200g double brie cheese, thinly sliced

40g butter, softened

METHOD

Heat the oil in a frying pan over a medium–high heat, then fry the bacon until crisp and charred a little on the edges. Tip most of the rendered fat out, leaving a tablespoon in the pan.

Spread the fig jam on two slices of the bread, top with the brie and crisp bacon. Place the remaining bread on top, then butter the outsides of the bread on both sides of the sandwich.

Reheat the frying pan over a medium heat. Fry the sandwiches until golden on both sides and the brie is just starting to melt, about 30 seconds each side. Serve immediately.

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