After bacon has been fried remove from the pan and set aside. Remove all but 1 tablespoon of the drippings and stir in 1 teaspoon sugar.

miltons-local-bacon-and-brie-2Heat pan over medium heat and add the onion, thyme, salt and pepper. Cook over medium heat stirring occasionally until the onions are cooked down and just starting to turn color about 15 minutes. Reduce heat to medium low and continue cooking and stirring the onions until brown and caramelized. Remove from heat and set aside.

Heat a different saucepan or griddle* over medium heat. Spread the butter evenly on one side of each piece of bread. Lay the first slice, butter side down in the pan and build your sandwich. First add brie, then warm caramelized onions, apple slices and finally the Milton’s Local bacon.


Before adding the last slice spread mustard on the opposite side of the butter and lay this on top (mustard side down).

Flip the sandwich and continue cooking and flipping until cheese is melted and bread is browned.

miltons-local-bacon-and-brie-13Enjoy with a warm bowl of tomato soup for a perfect fall meal!
*A panini press sandwich maker can certainly be used just build the sandwich and cook according to the panini pan directions.