Bacon Vegie Pear Rasperry Cream Flat Bread Sandwich #RSC
Ready In: 35 mins
Serves: 4
Yields: 4 sandwiches
Ingredients
- 8 slices hickory smoked bacon, thick cut slices, cut in half
- 4 ounces cream cheese
- 1⁄2 cup raspberry preserves
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 fresh firm pears, peeled, cored, thin sliced
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 8 slices sweet red peppers (long strips)
- 4 slices dill pickles, crunchy long slices, stackers
- 2 teaspoons margarine
- 8 flat bread
- Reynolds Wrap Foil
Directions
- Fry bacon slices until slightly crisp. drain.
- Add olive oil to saute pan, cook red pepper strips,tender crisp,set aside.
- Blend cream cheese, rasberry preserves,brown sugar,honey with mixer.
- Toss pear slices with lemon juice. Drain.
- Place in saute pan and cook until slightly soft and translucent.
- Preheat oven 400*.
- Add pears to cheese mixture. Mash with a fork and mix.
- Brush tops of flat breads with margarine.
- Lay 4 brushed tops down on foil.
- Layer the following on each flat bread:
- 1 tblsp cream cheese spread.
- 2 half strips bacon.
- 2 strips red sweet pepper.
- 1 tblsp cream cheese spread.
- 2 half strips bacon.
- 1 crunchy dill slice.
- Top with flat bread, brushed top up.
- Wrap tightly in foil.
- Bake 20 minutes.
- Let set a few minutes before opening and serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off