12 slices Applewood smoked bacon, cooked crisp and chopped
1/2 stick butter, unsalted, soft
8 slices sourdough bread
3/4 pound Brie, sliced
1/2 pound Chilean grapes, cut in half
1 ounce arugula
To taste, salt and freshly ground pepper
Spread butter on one sides of each of the sliced bread.
Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. Top with remaining bread slices, buttered sides up.
Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side.
Slice in half and serve.
Recipe courtesy of Fruits from Chile.