Ultimate Grilled Cheese with Bacon Jam

• Vegetarian

• Produce

  • 1 1/2 cups Onion

• Condiments

  • 1/2 cup Balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/4 cup Brown sugar

• Bread & Baked Goods

  • 8 slices White bread, good quality

• Dairy

  • 6 oz Brie cheese
  • 1 Butter
  • 8 slices Cheddar
  • 1 lb Jones dairy farm, Aged Dry

• Liquids

  • 3/4 cup Water

Found on tasteandtellblog.com

Description

Ingredients

• 1 pound Jones Dairy Farm Dry Aged, Cherrywood Smoked Bacon, cut into ¾-inch pieces
• 1½ cups diced onion
• ¾ cup water
• ½ cup pure maple syrup
• ½ cup balsamic vinegar
• ¼ cup brown sugar
• 2 tablespoons Dijon mustard
• 8 slices good quality white bread
• butter
• 4 slices American cheese
• 4 slices Cheddar cheese
• 6 oz Brie cheese, sliced

Directions

• In a large heavy pot or Dutch oven, cook the bacon until browned and crisp. Drain on a paper towel drained plate. Remove all but 1 tablespoon of the bacon grease from the pot. Add in the onion and cook until softened, about 8 minutes. Stir in the water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce the heat to a simmer. Add the bacon back in. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add in a little more water.
• Transfer the mixture to a food processor. Pulse a few times to break it down into a spreadable consistency.
• Butter the outsides of each of the pieces of bread. Place a slice of Cheddar cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out.
• Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted.