It’s supposed to be fall heading into winter time and it still feels like summer with temperatures in the high 70’s and low 80’s. This weather some on the east coast may call a blessing for us in California, some would say we are lucky. Well, we are a bit lucky but we all want to bust out our crock pots and sport our long jeans and boots but that just isn’t happening! So…we can bust out that grill again and make some good old fashioned BLT’s or BLAT’s.

For 6 sando’s you’ll need:

1 package of St. Andre triple cream brie
6 slices of Medium sharp cheddar cheese
1 Avocado, ripe and sliced/chunked
1 package of bacon {Any kind you like, but I like to use maple}
1/2 red onion sliced thinly
2 ripe tomatoes, sliced {heirloom is best but depending on the time of year, anything that is ripe will work}
2 hearts of romaine lettuce, pulled off the core and cut to fit the bread {I pack the sandwiches so they’re nice and crunchy; about four-five leaves per sando}
12 slices of whole wheat sliced bread
1/2 cup of mayo

Saute the red onion until soft and slightly translucent.
Cut the bacon in half and saute, set aside and let decrease.
Add mayo to one side of the bread and put that side down on the grill. On the other side of the bread, place one kind of cheese on one slice and the other on the other slice. Keep away from the flame, we just want to melt the cheese.
Pull off when melted, put 4-6 bacon slices in the melted cheese, add the onions and the chunks of avocado, place two slices of tomato and finish with the lettuce. Add salt and pepper to taste, cut in half and serve with your favorite red wine, rose, or craft beer!

I like to pair this with Trione Rose or a nice floral IPA.
YUM.