Considering I grew up in a household that prized St. André cheese and fresh from the garden tomato and lettuce BTSs (otherwise know as Summer BLTs) above pretty much all other things epicurean, it was surprising to me when my friend Susan turned me on to the St. Brie L.T., and not the other way around. I mean, I don’t even like mayo and often have experimented with other condiments to sub in for mayo. Perhaps it’s because I settled upon avocado so long ago that I stopped my quest before I set upon adding the brie necessary to make a St. Brie L.T.? I’m not sure. Regardless, I’m happy to share it with you now, even if the addition of brie can’t be attributed to my genius. The name though: St. Brie L.T., that’s all mine. After all, you’ve probably figured out I like a good food pun, and this one has it all, a reference to the ingredients, a play on the traditional name, and the elevation of the perfect sandwich (with bacon!) to divine status… St. Brie LT covers all my food naming preferences. And even if bacon isn’t your thing, vegetarians, this one’s for you. Between the cheese, the brioche and a perfect summer tomato, the bacon is absolutely optional for the St. Brie L.T…. Though, you may want to add in some avocado for good measure. You know, just in case. And can you switch up the brie? Sure. Just make sure you get a very rich triple creme brie, this is not the occasion for cheap grocery store brie. Get the good stuff with a soft rind that will spread right onto the warm bread making this truly the St. Brie LT.
- 2 slices brioche (or other sandwich bread) per person
- 1-2 ounces per person St. André (or other triple crème brie: Délice de Bourgogne, Prince de la Fontaine) at room temperature
- The Best Tomato you can find
- arugula (or any other green, but I think the spicy is a nice balance for the salty and fatty cheese and bacon)
- 2 slices thick-cut bacon per person
- Making a BLT is pretty straight forward. You probably don’t need my help, but just in case... If you don’t know about cooking bacon in the microwave, then here’s a minor innovation. Just place the bacon on paper towels and cover with another paper towel.
Microwave 3-5 minutes depending on your microwave and how crispy you like your bacon. I like mine very crisp. Slice the brioche. 
Slice the tomatoes. 
When the bacon is finished, toast the bread. Spread the cheese while the bread is still warm. 
Top with arugula. Add bacon and then tomatoes. 
Add the top piece of brioche and eat while it’s still warm. 
The cheese will drip a little. 
It’s my best BLT yet.
