This is by no means an in-depth post, but next time you're after something quick yet tasty, this sandwich is sure to please. It began in a simpler form when I was in college, consisting of Brie, a toasted English muffin, and some green leaf lettuce. Over the years, the sandwich has evolved a bit, but remains a simple, quick fix.
I still enjoy Brie, but these days, I prefer Camembert. It falls into the category of semi-soft French cheeses and is very similar to Brie, but with a slightly different flavor. True Camembert-Normandie is made from unpasteurized milk, but the pasteurized varieties which are more widely available are quite excellent - however, they do not qualify for the "AOC" label which designates true Camembert
Start with two slices of fresh Sourdough bread, very lightly toasted. I get it to the point where the bread is a little crispy, but not quite browned. Add 3-4 thick slices of Camembert, 4 strips of bacon, and some mixed greens. That's it. The musky undertones of the creamy cheese are nicely accented by the bacon, and the crisp, slightly bitter greens add the needed contrast.
Look for more soon, including grilled lamb chops and Chez Matt's infamous risotto.
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