Behold, it’s National Sandwich Day!
To celebrate, I made some bacon jam.
And a new grilled cheese was born.
Grilled Cheese with Tomato & Bacon Jam
Makes 1 Sandwich
1/2 lb. good quality bacon, cut into lardons
1/2 yellow onion, diced
1 large clove garlic, minced
3/4 cup red wine vinegar
1/4 cup honey
1/4 tsp. vanilla extract
black pepper, freshly ground
Heat small saucepot over medium heat; add bacon; cook until crispy; remove with slotted spoon; drain all but 1 Tbsp. bacon drippings; reduce heat to low; add onion and garlic; sweat 6-7 minutes, until translucent; add remaining ingredients and bacon; bring to boil; reduce to simmer for 15 minutes or until thick (a jam-like consistency); season to taste; reserve.
2 slices country white bread
2 thick slices vine-ripened tomato
1 thick slice mild cheddar cheese
extra-virgin olive oil
On one slice of bread, layer 1-2 Tbsps. bacon jam, cheese, and tomato; close with second slice of bread; heat 2-3 Tbsps. olive oil in medium sauté pan over low to medium heat; add sandwich; slowly cook until bread turns golden brown and cheese begins to melt; flip; continue cooking until second side browns and cheese is completely melted; serve immediately.