Grilled Cheese with Bacon Jam

Grilled Cheese with Bacon Jam
  1. 4 slices white bread
  2. 4 slices cheese of choice
  3. Butter
Bacon Jam
  1. 8 oz. thick cut bacon, cut into small pieces
  2. ¼ medium yellow onion, thin julienne
  3. 3 T. brown sugar
  4. 3 cups chicken stock
  5. 1 T. honey
  6. ½ t. smoked paprika
  7. ¼ t. salt
  8. ¼ t. black pepper
  9. 1 T. butter
  1. In a Dutch oven, over medium heat, cook bacon until fat is rendered and the bacon is starting to brown. Add onion and season with a bit of salt. Continuing cooking until onion browns; add sugar and stir to combine. Add one cup of the stock and bring to a simmer, scraping the brown bits from the bottom of the pot. Continue to simmer, stirring occasionally until the mixture has thickened and almost all of the liquid has evaporated, about 8-10 minutes. Add one more cup of stock and repeat the process. Add the final cup of stock, honey, paprika, salt, and pepper, stirring to combine.
  2. Transfer mixture to a blender and reserve the pot; blend until smooth. Return the mixture to the reserved pot, and over medium-high heat, cook, stirring occasionally until reduced to about 1 ½ cups. Remove from heat and stir in butter.
To assemble sandwiches
  1. Spread bacon jam on one side of the white bread and top with cheese. Close sandwich, butter both sides and grill until nicely toasted and cheese is melted.
  1. Bacon Jam can be served immediately or cooled to room temperature and refrigerated for up to 2 weeks. Rewarm before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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