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Caesar sandwich with Extra Creamy Brie

Caesar sandwich with Extra Creamy Brie

Cook 30 min 4 servings

Bacon and brie – what else could you want? Our recipe for our Caesar sandwich with brie brings simple pleasure to a new level. Served with a homemade dressing of mustard and fresh lemon juice, this salad turned sandwich offers a unique combination of flavor and texture. Balancing smooth and savoury, this one keeps on giving.

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  • 1 slice of bacon
  • 1 slice of ciabatta bread bread (approx. 200 g)
  • ½ egg yolk
  • ¼ tsp dijon mustard
  • ¼ tsp freshly squeezed lemon juice
  • 1 tbsp olive oil
  • a 1 pinch coarse salt
  • ¼ small garlic clove, cut into small pieces
  • 25 g romaine lettuce leaves torn into small pieces (approx. 75 g)
  • 50 g Castello® Extra creamy brie, cut into long slices
  • pinch of coarsely ground pepper



Place the bacon slices on a baking sheet lined with grease proof paper and cook the bacon in the middle of the oven for approx. 12 min at 225° C. Put the slices of bread in the oven alongside the bacon and toast them for the last 6 minutes. Make a dressing by whisking the egg yolk, mustard, lemon juice, oil and salt to a creamy consistency. Season to taste. Spread garlic lightly on the toast and arrange the lettuce leaves and a little dressing on the toast. Put the Castello Extra Creamy Brie on the lettuce and garnish with the remaining dressing, bacon and a twist of pepper.

Serve the sandwiches hot.