We call this a BEB. What a BEB? Well, BEB = Bacon, Egg and Brie Sandwich
And it is wonderful!
Then I added some caramelized onions and it became fabulous.
AND THEN, I added some tomato chutney and it was DIVINE!
Seriously, this is one of those creations that sounded good as I was coming up with how I wanted to make it and then just kept getting better and better and then when I made it…HOMERUN! Bric was like “OhhhhMyGoodness, this is sooo good.” They all were gushing over it. It is OhMyStinkinHeck worthy, but Bric hasn’t mastered that Southern saying just yet.
First thing, we have to get the tomato chutney going. It isn’t hard to make, it just takes some time. Usually it takes me about an hour and a half to make it…but it is so worth it. If you have never had tomato chutney, MAKE IT NOW! You will love me for this recipe alone. It is really that good. So, let’s get the ingredients together:
Then, blend everything except the tomatoes together.
Then put everything in a sauce pot. Bring to a boil.
Once it comes to a boil, reduce the heat so that it simmers. You want it to reduce to a thick sauce/soup like substance.
2 pounds of fresh tomatoes (diced) or 1 (14.5-oz) can petite diced tomatoes
6 cloves garlic, peeled
1 /2 small onion
1/4 teaspoon kosher salt
1/2 cup apple cider vinegar
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
Throw the garlic, onion, salt, apple cider vinegar, sugar, olive oil, cumin and red pepper in blender. Blend it until it is relatively smooth and well combined. Pour the mixture to a saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. It is going to take about an hour. Gently break up the tomatoes with the back of a spoon as the chutney cooks. Then let it cool to room temperature.
Now, while your chutney is rendering down you need to get your onions going so they have time to caramelize. That takes some time as well but again…Ohhhh so worth it. Simply chop a large sweet onion into thin slivers. Heat 2 Tablespoon of butter into a frying pan on medium heat. Add the onions. This is one of those times that you don’t want to stir too often. After the initial stir when adding the onions to coat them with butter let them just sit. You want them to get brown, occasionally stir them just so they don’t burn. Look, we are almost there!
And NOW for the sandwich! I used Ciabatta bread. Whatever bread that you choose, it is going to need to be thick and hearty to hold this sandwich together. I highly recommend the Ciabatta bread. They come like rolls, and I usually find them in the bakery section of my grocery store.
To put it all together, simply slice the “rolls”, one for each person unless. Slice enough Brie cheese for each sandwich and place on the bottom half of the roll.
I bake my bacon and use 3-4 slices for each sandwich. To bake it, simply line a baking sheet with aluminum foil, place each slice of bacon on foil lined pan and bake at 375 degrees for about 20 minutes. This is one of those times you don’t have to pre-heat the oven! But if you prefer to fry yours, that is totally ok too.
Fry an egg for each sandwich and place on top of the bacon.
Then top with the caramelized onions and some of the tomato chutney.
Top with the other half of the Ciabatta bread and you have a Bacon, Egg and Brie Sandwich with Caramelized Onions and Tomato Chutney!