How could you make a grilled cheese any better??! Bacon-Onion Jam that's how!
Grilled Cheese with Bacon-Onion Jam
- Grilled Cheese
- 8 Slices; Texas Toast (or other thick-sliced white bread)
- 8 tablespoons Unsalted Butter (softened)
- Dijon Mustard
- Bacon-Onion Jam (recipe follows)
- 1 cup Parmesan Cheese (finely grated)
- 2 cups Sharp Cheddar Cheese (grated)
- Bacon-Onion Jam
- 1/2 pound Bacon
- 2 Yellow Onions (sliced)
- 3 Garlic Cloves (minced)
- 2 Sprigs Thyme (leaves only)
- Salt & Pepper to taste
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Brown Sugar
- 1 tablespoon Mustard Seeds
- 1/4 cup Beer/Water
- 1 tablespoon Extra Virgin Olive Oil
- For Grilled Cheese:
- Spread each slice of Bread on both sides with Butter. Arrange four slices in a large skillet and cook over medium heat until light golden, 2 to 3 minutes.
- Sprinkle the slices with 1/2 cup of Parmesan and press it in gently so it doesn’t fall off. Using a spatula, flip over all of the Bread.
- On the toasted side of the Bread, spread a thin layer of Dijon Mustard on 2 pieces and the Bacon-Onion Jam on the other 2. Sprinkle all of the Bread with 1 cup of the Cheddar and cook until it begins to melt and the Parmesan on the other side begins to brown and crisp, 2 to 3 minutes.
- Once the Cheddar is melted, turn 2 of the Dijon slices onto the other two slices containing the Jam and press together in to a sandwich. Transfer to a cutting board and repeat with remaining ingredients for another 2 sandwiches.
- Allow sandwiches to rest about 2 minutes, then cut in half and serve.
- For Bacon-Onion Jam:
- In a large non-reactive saucepan over medium heat, render Bacon until crispy, about 10 minutes. Remove Bacon and set aside.
- Add Onions to Bacon fat and cook over low heat with a large pinch of Salt for 12-15 minutes or until caramelized, stirring occasionally. When Onions are caramelized, pour off any excess fat.
- Add remaining ingredients to the pan and simmer until liquid is reduced by 2/3rds and looks “Jam-like”.
- Remove from heat and fold in Bacon.