Toasted Ciabatta Sandwich with Bacon and Brie

It must be that time of year in Wisconsin. That time where you really crave comfort food. It must be something in the air, whether it is the temperature being in the upper 60’s or the light breeze that goes along with it. This past weekend was a comfort food explosion in my kitchen, and of the many things I did make for the family, one stood out as being a really great combination in flavor, and that being a simple grilled sandwich.

A recent visit to the Milwaukee Cheese Bar set my sight and taste buds on delicious cheese. As I sampled one of their cheese plates, On the Wild Side, I could not stop thinking about what I was going to do with cheese that weekend. I initially thought of using one of my favorite blue cheeses for a sandwich, but I have been using that quiet a bit, I instead decided on going with a creamy French brie cheese. If you have never had brie, I highly recommend it. It is a cow’s cheese, that is soft and creamy with a bit of rind around the cheese which gives the cheese an added flavor. What to pair it with? Bacon, of course. A nice, smokey bacon. I knew my wife would like this sandwich, and on a rainy day, it really hit the spot.

Let’s get started.


  • 1 Ciabatta roll, sliced in half lengthwise
  • 2 slices of bacon, cooked, per sandwich
  • Brie cheese, room temperature, cut into approximately four slices
  • 2 tbsp butter, per sandwich
  • 1 sprig of thyme, per sandwich

Begin by heating a large cast iron skillet on medium to low heat. Add one tablespoon of butter to the side of each slice of bread. Lay one piece of the bread, butter side down, onto the heated skillet. Top with some brie cheese, then the bacon, thyme, and top with more cheese. Add the second piece of bread to the top of the sandwich, butter side up.

Let the sandwich cook, approximately 3-4 minutes on one side, then gently lift and check for the golden brown toasting color. Once you achieved that golden crust, slip it over, and cook and additional 3-4 minutes, lowering the heat just a bit.

Grilled Cheese Ciabatta with Baon and Brie

Do not smash the sandwich. Let it do its thing.

Once the other side is toasted, remove the sandwich from the skillet, and let it rest for a few minutes.

The end result is a delicious, melted cheese sandwich that has a pairing like no other. You get the smokiness and crispiness from the bacon along with the creaminess, and a bit of delicious aroma from the outside skin of the brie. Truly simple and delicious.  If you are looking to add some more pairing to the matter, slice an apple, or pear and serve alongside your sandwich. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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