A gourmet grilled cheese sandwich that is loaded with melted gouda, provolone, and fresh bacon jam grilled to a melted perfection.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Appetizer
Cuisine: American
Keyword: bacon jam
Servings: 8people
Calories: 647cal
Author: Amy Desrosiers
Cost: $8
Equipment
Stovetop
Large cast iron skillet
cutting board & knife
Wooden Spoon
mason jar to store bacon jam
skillet to cook grilled cheese on
Ingredients
Bacon Jam
2poundsApplewood smoked baconchopped
3largeyellow onions
3clovesgarlicminced or pressed
cupbalsamic vinegar
2tablespoonspure maple syrupor honey*
1cupdark brown sugar
¼teaspoonchili powder
¼teaspoonground black pepper
5sprigs fresh thyme
Grilled Cheese
4slicesCountry White bread
4slicesProvolone cheese
4ouncesgouda cheesesliced
6tablespoonsbacon jam
2tablespoonsbutter
Instructions
Bacon Jam
In a large cast iron skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
Reserve about 2 tablespoons of bacon grease in the skillet.
Reduce the heat, and add the onion to the bacon fat. Cook, stirring often to caramelize the onion; about 20 minutes.
Add in the fresh garlic, brown sugar, maple syrup or honey, vinegar, pepper, fresh thyme, and chili powder.
Stir in the cooked bacon and over low heat, bring the mixture to a slow simmer. Cook until the liquid is mostly gone, and the mixture is jam-like.
Allow jam to cool before storing it in a mason jar.
Grilled Cheese
Preheat a grill or griddle over medium heat. Add butter and melt.
Add two slices of provolone, gouda, and bacon jam to one slice of bread. Cover with additional slice of bread.
Lower the griddle temp. and grill the sandwiches over low heat until golden brown (about 3-4 minutes), and cheese begins to melt. Flip sandwich and grill for another 3-4 minutes or until cheese is melted.
Cut sandwich in half, and then serve warm with some Pacific Foods®Organic Creamy Tomato Soup.
Notes
Nutritional values may vary and are meant to be a guide.