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Grilled Cheese with Bacon Jam
Ingredients
- 4 slices white bread
- 4 slices cheese of choice
- Butter
Bacon Jam
- 8 oz. thick cut bacon, cut into small pieces
- ¼ medium yellow onion, thin julienne
- 3 T. brown sugar
- 3 cups chicken stock
- 1 T. honey
- ½ t. smoked paprika
- ¼ t. salt
- ¼ t. black pepper
- 1 T. butter
Instructions
- 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.
- 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
- 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.
Notes
- 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/