A bizarre-sounding but actually great-tasting sandwich filling. The bacon should be dry and crispy, not Canadian or British style. Best on an italian or french roll. First created at the Picnic Basket, a sandwich shop in Edinburgh. I recommend you try it.

My preferred method for making such a sandwich: take one large Italian-style olive roll (i.e. one with black olives embedded in the bread); cut almost in half, so you have a flapping lid. Butter one side, and spread cranberry sauce on the other. Then add thin slices of brie as long as the roll, and top with cold (i.e. room temperature), dry, crispy bacon. Close it up, and it's ready to eat.

Log in or register to write something here or to contact authors.