Make candied tomatoes and candied tomato-lemon vinaigrette before preparing sandwich.

Preheat oven to 350°F (180°C).

Place bread slices on a work surface; butter one side and turn over, buttered side down.
Place one slice of Brie on each bread slice.Top two slices evenly with the candied tomatoes and bacon.
Sprinkle each slice of bread with pepper. Cover tomato side with the Brie side, leaving buttered
side out.

Heat a large ovenproof skillet over medium heat. Cook sandwiches for 3 minutes on each side or until golden brown.
Place skillet in oven for 5–7 minutes or until the cheese is melted.
Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
Place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat.
Divide among plates.
Serve immediately.

Candied tomatoes: In a glass bowl, combine 2 cups (500 ml) cherry or grape tomatoes, cut in half and seeded (approx. 24 tomatoes), 1. cups (375 ml) granulated sugar, 1 bay leaf, 1 thyme sprig and . rosemary sprig.
Squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
Cover and refrigerate for 24 hours.

Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
Add 1 tbsp (15 ml) vermouth or white wine and cook for 1 minute.
Strain through sieve into a bowl, reserving the liquid. Discard herb stems and rinds.
Refrigerate candied tomatoes and liquid to cool.

Candied tomato-lemon vinaigrette: In a small bowl, whisk 2 tbsp (30 ml) reserved candied tomato liquid, 1 tsp (5 ml) grated lemon rind and 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) apple cider vinegar, pinch each of salt and pepper.
Slowly whisk in ¼ cup (60 ml) extra virgin olive oil.
Taste and adjust seasoning.