Gourmet Grilled Cheese with Date-bacon Jam
The star of this sandwich is the sweet and salty date-bacon jam.
—Kathy Cooper, Tucson, AZ
Prep: 1 hour + cooling
• Cook: 5 min.
Makes: 4 servings
¹/₂ lb. bacon strips, diced
1 cup finely chopped sweet onion
1 garlic clove, minced
6 oz. pitted dates, chopped
³/₄ cup water
¹/₄ cup cider vinegar
¹/₈ tsp. salt ¹₈ tsp. pepper
SANDWICHES
¹/₂ cup shredded cheddar cheese
1 round (8 oz.) Brie cheese, rind removed and softened
8 slices sourdough bread
2 Tbsp. butter, softened
1. In a skillet, cook bacon over medium heat until crisp. Remove bacon; discard all but 2 Tbsp. drippings. 2. Add onion to drippings; saute over medium heat until softened. Reduce heat to medium-low; cook, stirring occasionally, until onion is deep golden brown, 35-40 minutes, adding garlic during the last 5 minutes of cooking.
3. Return bacon to skillet; add next five ingredients. Stir well. Reduce heat; simmer, covered, about 30 minutes, stirring occasionally. Cool.
4. Combine cheeses. Layer four slices of bread with cheese mixture, 2 Tbsp. bacon jam and remaining bread. Butter outsides of sandwiches. In a skillet, toast sandwiches over medium-low heat until golden and cheese is melted, 2-3 minutes per side. Refrigerate leftover jam.
Per serving: 572 cal., 33g fat (19g sat. fat), 97mg chol., 1015mg sod., 45g carb. (14g sugars, 3g fiber), 25g pro.