Ingredients:
8 slices of sourdough bread, thickly sliced
8 slices of thick cut bacon
7oz brie, sliced into wedges (3 per sandwich)
4 Tbsp. Heidi’s Raspberry Jam
1 tsp. Los Chileros Chile Pequin
Butter, as needed

Directions:
Preheat oven to 400 degrees F.
Place bacon on baking sheet and bake 15-20 minutes, until crisp.
Remove to a paper towel lined plate and set aside.
Butter one side of each of your slices of bread.
In a large pan over medium heat, add four slices of bread butter-side-down.
Spread 1 heaped tablespoon of jam, sprinkle with chile pequin.
Top with 3 wedges of brie each and 2 slices of bacon.
Add another slice of bread on top then spread with butter.
Fry both sides until golden, with the brie melted and just starting to leak out.
Slice in half to serve.

Click here for Heidi’s Raspberry Jam

Click here for Los Chileros Chile Pequin