Cranberry Brie Sandwich

If you made a new years resolution to lose weight, I'm sorry. If you made a resolution to eat healthy, this totally counts as healthy: antioxidants from cranberries, calcium from brie, protein in bacon, fiber in bread, and vitamins A/C/E/K etc in spinach. You're welcome.

The inspiration for this sandwich comes from a lunch I had in a coffee shop in Edinburgh, Scotland. Side note: did you know you pronounce Edinburgh "eh-din-burr-uh"? I had no idea until I visit there. This makes a perfect lunch sandwich creamy, tangy, and toasted.

Cranberry Brie Sandwich
Serves 3; Total Time: 15 minutes

• 6 slices Bacon
• 5 ounces Fresh Cranberries
• 1 teaspoon granulated sugar
• 1 tablespoon water
• 1 Baguette or Sliced Sourdough loaf
• 1 loaf Brie Cheese, sliced
• handful Spinach

 Place bacon in pan and cook over medium until cripsy. Meanwhile, rinse cranberries and place in a small saucepan with sugar and water (or one tablespoon orange juice). Cook over medium until most of the berries have popped (about 5-10 minutes). Remove to a bowl and mash a few times with a potato masher or a fork.



Place brie slices on the bread and toast in a toaster oven or in a broiler for about 3 minutes  or until cheese is melted. Spoon cranberry sauce on top of brie then top with bacon, spinach, and another slice of bread.