Bacon, Jam, and Brie Grilled Grilled Cheese
- 4 slices EuroBake® Raisin Nut Loaf (#7695)
- ½ oz. dijon mustard
- 2 (.75 oz.) slices triple cream brie cheese
- 8 thin slices pear
- 1 oz. Bacon Jam, see related recipe
Bacon Jam (Yield 12 oz.)
- 2 cups diced onion
- 1 lb. thick-cut smoked bacon
- 1 T. chopped garlic
- ½ cup brewed coffee
- ¾ cup brown sugar, packed
- 1 T. balsamic vinegar
- 1 T. whole grain mustard
- ½ tsp. chopped thyme
- ½ tsp. orange zest
- salt and pepper
Brush outsides of bread slices with butter or oil.
Spread two slices of bread each with ¼ oz. Dijon mustard and top each with .75 oz brie cheese and 4 slices pear.
Spread remaining two slices of bread with ½ oz. bacon jam, close sandwiches and grill on both sides or in panini grill for 1-2 minutes or until toasted and melty.
Cook onion, bacon, and garlic until bacon is tender-crisp and mostly rendered, about 20 minutes. Strain off fat and deglaze the pan with coffee.
Add back bacon mixture, brown sugar, balsamic vinegar, and whole grain mustard. Cook another 2-3 minutes and let cool.
Add thyme, orange zest and season to taste with salt and pepper.