Bacon and goat cheese sandwich
Ingredients:
- 4 ‘filoncini’ bread,
- 400 gs of goat cheese,
- 200 gs of smoked bacon in slices,
- 4 small bundles of rucola salad,
- Balsamic Vinegar of Modena
Directions:
In a non-stick pot (preheated with high flame) put the slices of smoked bacon for around 2 minutes, then leave it on absorbent paper.
It’s very important that the pot is well warm because in such way the smoked bacon will purchase a good degree of crunchiness. We recommend the use of a non-stick pot to avoid the addition of oil: bacon has in fact enough fat and the use of other seasonings would be excessive in cooking. Peel and wash the rucola salad. Leave goat cheese in an oven baking-pan and batch in preheated oven (180 °Cs) for around 2 minutes. Season the rucola salad with Balsamic Vinegar of Modena. Cut the sandwiches in horizontal sense, stuff sprinkling them with some spoonfuls of baked goat cheese, the rucola salad and the roasted bacon.
