• 1 6-inch piece of French baguette, split
  • 2 oz Tomato Jam (recipe follows)
  • 3 leaves butter lettuce, washed
  • 2 slices Brie cheese, about 4 inches long and ½-inch thick
  • 5 slices Smithfield Bacon, cooked crisp (reserve fat for jam)

Tomato Jam (yields 10 2-oz servings)

  • 10 Roma tomatoes
  • 1 Tbsp fat rendered from Smithfield Bacon (See above)
  • 1 shallot, julienned
  • 2 cloves garlic
  • ½ cup light brown sugar
  • 1 cup port wine
  • Salt and black pepper, to taste




Meal Course:

Dinner, Lunch

Dish Type:



  1. Cover each inside of baguette with 1 oz Tomato Jam; then on bottom side, place 3 butter lettuce leaves, 2 slices Brie cheese and 5 slices crispy bacon.
  2. Top sandwich, wrap in butcher paper, tie with twine, and cut in half.
  3. Serve immediately.

Tomato Jam:

  1. Blanch tomatoes, peel skin, seed, and small-dice.
  2. In pan, add rendered bacon fat, shallots and garlic; cook until soft and fragrant.
  3. Add brown sugar and wine, and let simmer until wine has reduced by half .
  4. Add tomatoes, and let cook down to jam consistency, about 10-15 minutes on low heat. Cool. (It will thicken as it cools.)