Lamb Bacon and Taleggio Sandwich

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Makes: 4 servings adjust
Chef Eley: "Lamb bacon is leaner than pork bacon. It has a great smoky aroma with the lamb goodness. The rich and creamy taleggio makes up for the lack of fat in the bacon. Quince paste adds that sweet, sharp flavor that helps cut through the cheese and smoke, and rosemary offers that bit of winter pine we all love this time of year. And, of course, the bread is what makes any sandwich great."

Directions
 

Step 1

Preheat oven to 350 degrees. Preheat a sandwich or panini press to med-high heat.

Ingredients

  • 2 French Baguette, Crusty! About 3 inches wide

Step 2

Cut each baguette in half vertically down the middle, resulting in 4 portions. Cut each portion about 3/4s the way across the middle horizontally, leaving one side attached (this will help hold the sandwiches together while grilling).

Ingredients

  • 1 pound Lamb Bacon, sliced 1/4in thick

Step 3

Lay the bacon on a sheet pan lined with parchment paper and bake in the oven for 9 minutes.

Ingredients

  • 1⁄2 pound taleggio cheese
  • 2 ounces quince paste
  • 2 sprigs Fresh Rosemary, Stemmed and rough chopped

Step 4

With the sandwiches open, spread about 2oz of the taleggio cheese on one side of the portions. Spread 1/2oz quince paste on the other side of the baguette. Divid the bacon evenly among the four sandwiches. Sprinkle each sandwich with some of the chopped rosemary and close.
 

Step 5

Grill for about 4-5 minutes, or until the bread is golden brown and the cheese is oozing out. Cut each sandwich in half and serve.
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