Boursin® BLT on Brioche
Recipe courtesy of Chef Renate DeGeorge
Sponsor: Bel Brands USA
This is a great steakhouse lunch item with crispy fried Boursin® Garlic & Fine Herbs and triple-thick grilled bacon, butter-toasted brioche, heirloom tomato, and Bibb lettuce. As sliders on small buns, this would also work well with pork belly.
- 16 (5-ounce) packages Boursin® Garlic & Fine Herbs cheese
- 3 pounds all-purpose flour
- 30 fluid ounces eggs, whisked
- 3 pounds plain breadcrumbs
- 1 quart frying oil
- 4 ½ pounds thick-cut applewood-smoked bacon
- 48 slices brioche, about 5 x 1 inch each
- 1 ½ pounds unsalted butter
- 4 ½ pounds heirloom tomatoes, sliced ¼ inch thick
- 2 ¼ pounds butter lettuce, separated into leaves
- 1 ½ teaspoons sea salt or fine kosher salt
- ¾ teaspoon cracked black pepper
- To make the Fried Boursin®: Using a hot, dry knife, slice each Boursin® puck into 3 rounds. Lay them in a single layer on sheet pans ½ inch apart. Freeze for 15 to 40 minutes.
- Coat each round in flour, egg wash, and breadcrumbs and return to the sheet pan. Refrigerate until needed.
- To make each BLT: Grill about 3 ounces bacon, lightly charring the edges.
- Melt 2 tablespoons butter in a skillet, season with salt and pepper, and griddle 2 slices of brioche. Cook both sides of the bread.
- Meanwhile, deep fry or pan fry 2 rounds of breaded Boursin® until browned and crisp. The Boursin should give slightly but not be fully soft.
- Layer the bread with lettuce, Boursin®, bacon, and tomato. Serve whole or halve the BLT and skewer each half.
If the bacon is very chewy, place it below the cheese instead of on top.