Grilled Cheese with Brie Avocado & Bacon Jam
Ingredients
| 4 slices of cibata or other rustic bread | ||
| 1/4 cup mayonnaise | ||
| 1/4 lb of brie cheese, sliced | ||
| 1/8 lb of asiago, grated | ||
| 1 avocado, sliced | ||
| 4 slices of ripe tomato | ||
| 2 tsp extra virgin olive oil | ||
| For the Bacon Jam: | ||
| 1 and 1/2 lbs bacon sliced into 1 inch pieces | ||
| 2 onions, peeled and thinly sliced | ||
| 4 garlic cloves, crushed | ||
| 1/2 cup apple cider vinegar | ||
| 1/4 cup packed light brown sugar | ||
| 1/2 cup maple syrup | ||
| 3/4 cup strong black coffee | ||
| 1/2 tsp fresh cracked black pepper |
This is a wonderful grilled sandwich with avocado, brie and asiago cheese and tomato. The added treat is a special savory and sweet bacon jam. Serves 2.
- Preheat a grill pan in an oven using 350 degree heat.
- Spread the mayonnaise on each side of the bread.
- Top one slice with sliced Brie and the other slice with the grated Asiago.
- Drizzle olive oil on grill pan or sheet pan, and place bread slices on top.
- Grill or toast until cheese melts.
- Place tomato slices with avocado slices on bread slices and press together to create the sandwich.
- Cut in half and serve.
- Cook bacon in a dutch oven over medium high heat.
- When bacon is browned, use a slotted spoon to transfer to a paper towel lined plate.
- Drain all but 2 tbs of drippings from the pan.
- Place the dutch oven back on the burner and adjust the heat to medium.
- Stir in the onions and garlic and saute until onions are translucent. About 10 minutes.
- Stir in the bacon and remaining ingredients and bring to a boil.
- Turn the heat to low and simmer, uncovered, until the onions are soft and the liquid is thick and syrupy. About 30 or 40 minutes.
- If mixture becomes dry, add 1/4 cup water.
- Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency.
- Place jam in a jar with a tight fitting lid.
- Store in the refrigerator. Will keep for up to 1 month.
No Comments