Bourbon Peach, Toasted Pecan, Bacon & Brie Grilled Cheese with Smoked Applewood Sea Salt 

Serves 4 

 6 tablespoons butter, at room temperature  

13 ouncespeach preserves, about 1 cup 

4 tablespoons bourbon 

8 slices of Brioche Bread 

½ cup pecans, chopped, toasted 

8 ounces Brie cheese, cut into thin strips 

8 strips smoked bacon, cooked, cut in half  

Pinch of s.a.l.t. sisters Applewood Smoked Sea Salt 

In a small saucepan, add peach preserves and bourbon, stir to incorporate bourbon.  Bring to a boil, reduce heat immediately, and simmer 2-4 minutes, stirring constantly.  Cool to room temperature.  (Honestly, you are going to want to make a gallon of this stuff!)  

 

To make sandwiches: 

Butter the outsides of each slice of bread and lay butter side down on a piece of parchment paper or a cutting mat.  Spread bourbon peach preserves over each slice of bread; top one slice of bread with the pecans, bacon and cheese.  Sprinkle Applewood Smoked Sea Salt over the cheese and bacon.  Top with remaining bread preserve side down.  Toast on a hot griddle or sauté pan for 2-4 minutes per side or until golden brown.  

 

Charmane Skillen, s.a.l.t. sisters