Chilean Grape Bacon and Brie Melt with Chilean Fruit Medley Gazpacho

Ingredients
Sandwich Melt
  • 12 slices Applewood smoked bacon, cooked crisp and chopped 2694
    Our Finest Applewood Smoked Thick Sliced Bacon 375G
    $4.18 • Ea
  • 1/2 stick butter, unsalted, soft 2695
    Great Value Unsalted Butter 454G
    $4.61 • Ea
  • 8 slices sourdough bread 2696
    Stonemill Bavarian Light Sourdough Rye Bread 550G
    $3.21 • Ea
  • 3/4 pound Brie, sliced 2697
    Agropur Signature Notre-Dame Brie Cheese 150G
    $6.77 • Ea
  • ½ pound Chilean grapes, cut in half 2698
    Grapes Green From Chile ~1LB
    $6.97 • Ea
  • 1 ounce arugula 2699
    Fresh Attitude Prewashed Arugula 142G
    $3.75 • Ea
Directions

To taste, salt and freshly ground pepper 1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. 3. Top with remaining bread slices, buttered sides up. 4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. 5. Slice in half and serve with the Chilean Fruit Medley Gazpacho.

Sandwich Melt 12 slices Applewood smoked bacon, cooked crisp and chopped 1/2 stick butter, unsalted, soft 8 slices sourdough bread 3/4 pound Brie, sliced ½ pound Chilean grapes, cut in half 1 ounce arugula To taste, salt and freshly ground pepper 1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. 3. Top with remaining bread slices, buttered sides up. 4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. 5. Slice in half and serve with the Chilean Fruit Medley Gazpacho. Chilean Fruit Medley Gazpacho 5 Chilean kiwifruit, peeled 1 teaspoon lemon juice ½ cup cantaloupe, peeled and chopped ½ cup Chilean Mandarin orange segments, seeded ½ cup juice from Chilean Mandarin Oranges 1 pound strawberries 2 tablespoons Agave Nectar 1 ¼ cups water

1. Using a blender, combine kiwifruit and lemon juice and puree until chunky. Transfer to a container and set aside.

2. Rinse the blender and combine the cantaloupe, orange segments and orange juice and puree until smooth. Transfer to a container and set aside.

3. Rinse the blender and combine the strawberries, Agave Nectar and water and puree until smooth. Transfer to a container and set aside.

4. Layer the pureed fruit mixture in clear glass or bowl. Start with the kiwi chunks and then the Mandarin Cantaloupe puree and top strawberry puree.