Sunday, August 5, 2012

Coffee & Brown Sugar Bacon Sandwiches

Roasted, salty, sweet
Bacon wrapped dates refashioned
Toasted harmony 

Coffee & Brown Sugar Bacon Sandwiches
Adapted from Joy the Baker

Spread -
4 oz cream cheese, softened
1 tsp extra virgin olive oil
2 tbsp chopped dates
1/2 tsp lemon zest
1/2 tsp lemon juice

Marinade -
1 tsp instant coffee
2 tbsp water
1/2 cup brown sugar
1/2 tsp black pepper

1 lb bacon
12 slices of Italian or French bread
Olive Oil
Baby spinach leaves

1.  For the Spread: combine the cream cheese, olive oil, dates, zest, and juice in the small bowl of a food processor.  Process until fairly smooth.

2.  Transfer the spread to a small bowl.  Cover and chill until ready to use.

3.  For the Marinade: in a small bowl, stir together the instant coffee and water until the coffee crystals have dissolved.  Stir in the brown sugar and pepper.

4.  Place the bacon slab in a large ziptop bag, pour in the marinade, squish the bag around to coat the slab.  Seal and chill for at least an hour.

5.  Preheat the oven to 400°.  Line two baking sheets with parchment paper.

6.  Lay the bacon out on baking sheets.  Brush with any remaining marinade.

7.  Cook the bacon in the oven until it is golden brown (this depends on the bacon, but will take about 15 minutes).

8.  Drain the bacon briefly on paper towels then transfer it to a cutting board or plate (if you leave the bacon on the towels, it will stick because of the sugar).

9.  Brush the bread slices lightly with olive oil.  Toast them in the oven (use the broiler if you don't have a toast setting) until lightly golden.

10.  Spread half of the slices with the cream cheese spread.  Divide the bacon evenly over the remaining slices (my family prefers for the bacon to be chopped first).  Top with spinach, then the bread with spread.  Serve!

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