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Bacon Vegie Pear Rasperry Cream Flat Bread Sandwich #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. I discovered flat bread for sandwiches and pears,cream cheese and raspberry or current jelly with bacon, or pork cuts. The foil wrapped around the sandwich bakes & crisps the tops of the flat bread and the cream goes through the complete sandwich. Recipe can be prepared, refrigerated and baked a little longer. You can use 4 flat breads and make wraps,use toothpicks and foil.”
4 sandwiches

Ingredients Nutrition

  • 8 slices hickory smoked bacon, thick cut slices, cut in half
  • 4 ounces cream cheese
  • 12 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


  1. Fry bacon slices until slightly crisp. drain.
  2. Add olive oil to saute pan, cook red pepper strips,tender crisp,set aside.
  3. Blend cream cheese, rasberry preserves,brown sugar,honey with mixer.
  4. Toss pear slices with lemon juice. Drain.
  5. Place in saute pan and cook until slightly soft and translucent.
  6. Preheat oven 400*.
  7. Add pears to cheese mixture. Mash with a fork and mix.
  8. Brush tops of flat breads with margarine.
  9. Lay 4 brushed tops down on foil.
  10. Layer the following on each flat bread:
  11. 1 tblsp cream cheese spread.
  12. 2 half strips bacon.
  13. 2 strips red sweet pepper.
  14. 1 tblsp cream cheese spread.
  15. 2 half strips bacon.
  16. 1 crunchy dill slice.
  17. Top with flat bread, brushed top up.
  18. Wrap tightly in foil.
  19. Bake 20 minutes.
  20. Let set a few minutes before opening and serving.

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