Ultimate Grilled Cheese with Bacon Jam

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

1 hr 55 min

GLUTEN FREE

NO



Treat yourself to a grown-up grilled cheese. The star is the smoky, slightly sweet bacon jam—made with Jones bacon, maple syrup and balsamic vinegar.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

For the Bacon Jam:

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 3/4-inch pieces
1 1/2 cups diced onion
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tablespoons Dijon mustard

For the Sandwiches:

8 slices bread
Butter
4 slices american cheese
Bacon jam
6 ounces brie cheese, sliced
4 slices cheddar cheese
DIRECTIONS

For the Bacon Jam:

In large heavy pot or Dutch oven, cook bacon until browned and crisp. Drain on paper towel lined plate.

Remove all but 1 tablespoon of bacon grease from pot. Add in onion and cook until softened, about 8 minutes. Stir in water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce heat to simmer. Add cooked bacon. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add more water, a little at a time.

Transfer mixture to food processor. Pulse a few times to break it down into a spreadable consistency.

NOTE: This will make more bacon jam than you will need for these sandwiches. Save remainder to top hamburgers or more grilled cheese sandwiches.

For the Sandwiches:

Butter one side of bread slices. Place one slice of cheddar cheese on unbuttered side of 4 slices of bread. Spread some bacon jam on top of cheese. Divide brie between sandwiches, followed by one slice of american cheese. Place remaining bread on top of cheese, buttered side out.

Heat griddle over medium-low heat. Cook sandwiches until golden brown and cheese has melted.

Ingredients

Directions

For the Bacon Jam:

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 3/4-inch pieces
1 1/2 cups diced onion
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tablespoons Dijon mustard

For the Sandwiches:

8 slices bread
Butter
4 slices american cheese
Bacon jam
6 ounces brie cheese, sliced
4 slices cheddar cheese

For the Bacon Jam:

In large heavy pot or Dutch oven, cook bacon until browned and crisp. Drain on paper towel lined plate.

Remove all but 1 tablespoon of bacon grease from pot. Add in onion and cook until softened, about 8 minutes. Stir in water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce heat to simmer. Add cooked bacon. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add more water, a little at a time.

Transfer mixture to food processor. Pulse a few times to break it down into a spreadable consistency.

NOTE: This will make more bacon jam than you will need for these sandwiches. Save remainder to top hamburgers or more grilled cheese sandwiches.

For the Sandwiches:

Butter one side of bread slices. Place one slice of cheddar cheese on unbuttered side of 4 slices of bread. Spread some bacon jam on top of cheese. Divide brie between sandwiches, followed by one slice of american cheese. Place remaining bread on top of cheese, buttered side out.

Heat griddle over medium-low heat. Cook sandwiches until golden brown and cheese has melted.