Brie And Bacon Melt Recipe

Prepare onions

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. Once butter foams, add the thinly sliced onion and stir to coat.

Cook onions, stirring occasionally, until they begin to soften (5–7 minutes). Lower heat to medium-low and continue to cook, stirring every few minutes, until deeply golden and caramelized, about 20–25 more minutes.

When onions are soft and golden, stir in brown sugar and balsamic vinegar and cook another 1–2 minutes. Season with salt and black pepper. Remove from heat and set aside.

Cook bacon

Heat a separate skillet over medium heat. Add bacon in a single layer and cook, turning occasionally, until evenly crisp (about 8–12 minutes depending on thickness). Transfer bacon to a paper-towel-lined plate to drain and keep warm.

Assemble and grill

Butter one side of each slice of sourdough bread. If using a spread (mustard or fig jam), spread a thin layer on the unbuttered side of four bread slices. Divide the sliced brie evenly across the four bread slices with spread (or evenly on bread if not using a spread). Top brie with a generous tablespoon of caramelized onions, two slices of cooked bacon, and a small handful (about 1/2 cup) of arugula per sandwich. Close sandwiches with the remaining four bread slices, buttered side out.

Heat a clean skillet or griddle over medium-low to medium heat. Place sandwiches buttered-side down on the skillet. Press gently with a spatula or a heavy pan and cook until the bottom is golden brown, 3–4 minutes. Flip carefully and cook the second side until golden and the brie is melted, another 3–4 minutes. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to help melt the cheese.

Remove sandwiches to a cutting board, let rest 1 minute, then slice in half. Serve immediately so the brie remains melty and the arugula crisp.