• 8 small-medium slices of Bread (here I use poppy seeded White Bloomer)
• 8 slices of Bacon, fried or baked until preferred texture
• 2 heaping cups / 300g Fresh Blackberries
• 7oz / 200g Brie, sliced into wedges (3 per sandwich)
• 1 Lemon, juice only
• 4 tbsp Granulated Sugar
• Butter, as needed
• Turano Rustic Rye Bread

① In a small pot over low-medium heat, add blackberries, sugar and lemon juice. With a potato masher gently burst all the berries until a thin sauce forms.
② Turn up heat to medium-high and allow the sauce to bubble and reduce until thickened, stirring frequently. The sauce will thicken, just keep bubbling and stirring. Keep in mind it will continue thickening once it cools.
③ Butter one side of each of your slices of Rustic Rye bread. In a large pan with the heat OFF add two slices of bread butter-side-down (or as many as you can fit). Spread 1 heaped tbsp blackberry jam, top with 3 wedges of brie each, 2 slices of bacon. Add another slice of Rustic Rye bread on top then spread with butter.
④ Turn heat to a medium and fry both sides until golden, with the brie starting to leak out. Repeat with remaining sandwiches if needed then slice in half and enjoy!