A twist on the classic sandwich, featuring peameal bacon, arugula, cranberry sauce and melted Brie cheese. Great for lunch or a late weekend breakfast treat.
8slicesbread of your choice
1/2cupWhole berry cranberry saucehomemade or canned
1 1/2cupsFresh baby arugula
2largeeggsmixed with 2 Tbsp. milk
Cook peameal bacon in a frying pan until browned. Set aside.
Assemble sandwich: Butter bread slices. On the bottom slice, place two slices of brie cheese. Top with two slices of peameal bacon, overlapping. Top with a generous dollop of cranberry sauce. Top with arugula. Top with 2nd slice of bread.
Heat 2 Tbsp. butter in a frying pan over medium heat. Preheat oven to 350° F. and line a baking sheet with parchment paper. Combine eggs and milk in a large shallow pan or bowl.
Carefully lift sandwich and dip bottom into egg/milk mixture for a few seconds. Flip and dip the other side. Immediately place into frying pan with hot butter. Repeat with remaining sandwiches. Cook in the frying pan until bottom side is browned, flip and repeat with other side. Transfer to a parchment lined baking sheet and pop in to the preheated oven for about 5 minutes to fully melt the cheese.
Serve immediately, with a bit of maple syrup for dipping, if desired.