This recipe inspiration comes from our trip to Napa last October. Bouchon Bakery, from famous chef Thomas Keller, was at the top of our list of places to visit when we were in Yountville. We made an adventure of our day by riding bikes from Napa to Yountville and were pleasantly starving and ready for treats once we got there. To make sure we got the full Bouchon experience, we ordered everything from croissants to cookies and cupcakes – we weren’t going to miss out! To offset all of the sweets, we also got a sandwich called the Brie.L.T. Holy moly was it good! The sandwich was so flavorful and filling that is was perfect to split amongst the four of us and we have talked about it so much since our trip, that we knew we needed to make our version of it for Tuck & Tate.

What we loved about the Brie.L.T. at Bouchon is the rich and decadent spin they took from a traditional BLT. We have combined some of their elements with a few of our own to make the recipe below. We chose to incorporate sun dried tomatoes instead of fresh tomatoes; a great spin for winter that also gives the sandwich an umami punch of flavor. Arugula breaks up the rich sandwich and also gives it peppery punch, while and the prosciutto adds some salt that we find addicting. Bottom line – makes these stat. You will not be disappointed.

Brie.L.T. Sandwiches

• Servings: 4
• Prep Time: 15 minutes
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A rich and decadent sandwich, inspired by our trip to Bouchon Bakery in Yountville.

Ingredients

• 1 baguette, cut into 4, 6-inch pieces
• 2/3 cup sun dried tomatoes in oil
• 2 large cloves of garlic, minced
• 4 oz prosciutto (8 slices)
• 1 wedge of brie
• 2-3 cups of arugula

Directions

1. Heat a large sauté pan over medium heat. Add the sun dried tomatoes with their oil and the garlic to the pan. Cook over medium heat until the garlic starts to become fragrant, about 3 minutes. Use a slotted spoon to remove the tomatoes from the pan and toast all eight pieces of the bread in the oil. You want the bread to soak up the sundried tomato oil and may need to do this in batches so that each piece of bread comes in contact with the pan and gets toasty. Remove each piece of bread and set aside until you are ready to assemble the sandwiches.
2. Assemble the sandwiches by spreading the sun dried tomatoes on the top piece of bread in each sandwich. Thinly slice the brie and add a full layer to each sandwich on the bottom piece of bread. Top the brie with two slices of prosciutto and the prosciutto with arugula. Slice each sandwich in half and serve.