Caesar sandwich with Brie

30min 4 servings

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

Caesar sandwich with Brie


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 cheese on the lettuce and garnish with the remaining dressing, bacon and a twist of pepper.

Serve the sandwiches hot.