I have wanted to make these sandwiches for forever! In fact, many months ago, I devised a scheme whereby I would host a brunch and serve these sandwiches and this little Pinterest project that I simply could not get out of my mind:
But then my wee daughter and I needed to go off dairy because she turned out to be allergic to cow’s milk protein and I couldn’t conceive of hosting a breakfast without cheese and so the idea lived in my brain for months and months.
Then, the stars aligned and goat’s milk became an option and St. Patrick’s Day was coming up and the brunch idea was resurrected. Finally, the coffee bacon sandwiches and tiny little bacon and egg favours would become a reality.
And what a beautiful reality. Coffee bacon is my newest, favouritest thing in the world. Oh my, these sandwiches were delicious. And once the homemade bread was gone and the last of the whipped cream had been dropped onto Bailey’s sweetened coffees, people were still eating this bacon off the tray like it was candy. (also, I had a bunch of the spread left over, and it has been divine in my lunch this week, spread on a homemade tortilla with roasted red peppers).
(oh yeah, and you know what else we ate? Vanilla Bean Sticky Buns with Bailey’s Caramel Sauce. Stay tuned for THAT recipe….)
Here’s what you need:
For the bacon –
8 slices uncooked bacon (enough for 4 sammies…cook more if you’re feeding more)
1/4 cup freshly ground coffee
1/4 teaspoon chili powder
2 tablespoons packed brown sugar
2 tablespoons molasses
1 tablespoon water
For the goat cheese spread –
4 ounces goat cheese
4 medjool dates, pitted and coarsely chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
Here’s what you do:
Lay the bacon, overlapping each other with the fatty side facing up, on a baking sheet lined with plastic wrap. In a bowl, mix together the coffee, chili powder, brown sugar, molasses and water. Spread this mixture on top of the bacon. The coffee will mostly rest on the fatty top of the bacon. Cover the bacon with plastic wrap and marinate in the fridge for 2 hours or overnight.
Meanwhile, add all the spread ingredients to a bowl and mash together using a fork until well incorporated. While you could certainly do this right before cooking the bacon and preparing your sandwiches, I did it the night before when setting the bacon to marinate and found that the flavours had incorporated into the cheese beautifully by the next day.
When you want to make your sammies, preheat your oven to 375F. Line a baking sheet with parchment or tin foil and place the bacon on the baking sheet in a single layer. Bake until browned and crisp. Remove from the oven and pat any extra grease off with a paper towel.
To make the sandwiches, layer some of the goat cheese bread on fresh bread (toasted and buttered if you prefer), slap some bacon on there, and top with fresh spinach.
Recipe courtesy of Joy the Baker.