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one golden potato-bread grilled-cheese sandwich cut into two halves with melted pale smoked Gouda and a thin dark layer of finely chopped bacon-and-onion jam visible inside on an ordinary plate, with no long bacon strips or garnish
Rachel Kim

Bourbon Bacon Jam Grilled Cheese

Bacon jam should spread in a thin layer, with small bacon pieces held together by softened onion rather than a thick blanket of syrup. Cook the onion in a little rendered fat and pour off the rest. Bourbon and vinegar loosen the browned bits before the liquid reduces. Let the jam cool briefly before it meets smoked Gouda and soft potato bread, then keep the griddle heat low enough that the bread's sweet crust doesn't burn while the cheese melts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz bacon cut into small pieces
  • 1 medium yellow onion finely diced
  • 2 tbsp bourbon
  • 2 tbsp apple cider vinegar
  • 1 tbsp packed brown sugar
  • 1/4 cup water
  • 1/4 tsp black pepper
  • 8 slices potato sandwich bread
  • 8 oz smoked Gouda thinly sliced
  • 2 tbsp unsalted butter softened

Method
 

  1. Cook bacon in a skillet over medium heat for 8 to 10 minutes until browned and crisp. Transfer to a plate and leave only 1 tablespoon rendered fat in the skillet.
  2. Cook onion in the reserved fat for 12 to 15 minutes until soft and golden. Add bourbon, vinegar, brown sugar, water and pepper and scrape the bottom.
  3. Return bacon and simmer for 8 to 10 minutes, stirring often, until the mixture is thick and spreadable with little free liquid. Transfer to a bowl and cool for 5 minutes.
  4. Divide half the Gouda over 4 bread slices. Spread the bacon jam evenly over them, add remaining Gouda and close with the other bread slices.
  5. Butter the outside faces. Cook 2 sandwiches at a time in a large skillet over medium-low heat for 3 to 4 minutes per side until golden and the Gouda is melted, repeating for the second batch.
  6. Rest each batch for 1 minute before cutting and serve one sandwich per person.