Bacon Sandwich with Balsamico Basil Cream Cheese

Before I tell you about my idea for this week's Sandwich Wednesday I would like to share some great news! Eat in my kitchen has been nominated for TheKitchn's "Best Daily Read Cooking Blog" which makes me very happy and proud. It would be great if you could take a minute to vote for eat in my kitchen (voting ends this Saturday the 22nd February) at this link: http://thekitc.hn/1gBlL11 

Thank you for your support, Meike xx

Back to my sandwich, this week I was in the mood for hearty, dark bread, topped with Balsamico cream cheese and crisp bacon. One of my favourites from my local bakery is an organic spelt potato bread, juicy but with a nice crust. It's similar to rye bread, just a bit lighter with the advantage that the loaf stays fresh longer because of the starch from the potatoes. Cut into thick slices, it's perfect for a late winter sandwich. I also bought some very strong bacon, a bit on the salty side. To balance this out I combine it with a smooth, milky cream cheese enhanced with Balsamico and basil. This is a great spread, I also use it on slices of grilled aubergine rolled up into little antipasti. Delicious, but I'll write about that another time!

For this week's sandwiches  -  for 2 as always - you need 4 slices of dark bread (spelt or rye), one side spread with my Balsamico basil cream cheese mixture. For the spread you mix 70g / 2.5 ounces of cream cheese with 2 tablespoons of heavy cream, 1 1/2 teaspoons of Balsamico, 8 basil leaves sliced thinly and salt and pepper to taste. When this is done you just need to fry 6 slices of bacon until golden brown and crisp and lay them on the cream cheese. Sprinkle with some more Basil, close with another slice of bread if you like and enjoy!