Average Rating: 5TOTAL TIME: Prep: 1 hour + cooling Cook: 5 min.
YIELD: 4 servings.Ingredients
- 1/2 pound bacon strips, diced
- 1 cup finely chopped sweet onion
- 1 garlic clove, minced
- 6 ounces pitted dates, chopped
- 3/4 cup water
- 1/4 cup cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1 round (8 ounces) Brie cheese, rind removed and softened
- 8 slices sourdough bread
- 2 tablespoons butter, softened
Instructions
- 1. In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings.
- 2. Add onion to drippings; cook and stir over medium heat until softened. Reduce heat to medium-low;
- 3. cook, stirring occasionally, until onion is deep golden brown and caramelized, 35-40 minutes, adding garlic during the last 5 minutes of cooking.
- 4. Return bacon to skillet; add next 5 ingredients. Stir well. Reduce heat; simmer, covered, about 30 minutes, stirring occasionally. Cool.
- 5. For sandwiches, combine cheeses, mixing well. Layer 4 slices of bread with cheese mixture and 2 tablespoons date-bacon jam; top with remaining bread. Spread outsides of sandwiches with butter. In a nonstick skillet, toast sandwiches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side. Cover and refrigerate remaining jam; save for another use.
Nutrition Facts
1 sandwich: 572 calories, 33g fat (19g saturated fat), 97mg cholesterol, 1015mg sodium, 45g carbohydrate (14g sugars, 3g fiber), 25g protein.