Olive Bread Sandwich with "Bacon", Brie and Dill

2 slices of rosemary olive bread
6 slices of brie cheese enough to cover bread surface
3 slices veggie bacon 
Honey

Fresh dill

Smoked paprika

Dijon mustard (optional) 

Saute veggie bacon in a skillet 3 minutes on each side in olive oil.  Set aside on a napkin once crisp. Toast bread while sauteing at the same time.  

Once toasted add brie cheese to the bottom of the rosemary olive bread enough to cover entire bread slice.  Next add veggie bacon while still hot on top of brie and then add 3 small sprig of fresh dill. Drizzle honey over top and sprinkle with smoked paprika.  Place top slice of bread and then cut diagonally into two. 

Accompany with dijon mustard if desired.