Jammy Bacon & Gouda Melts

Name: Jammy Bacon & Gouda Melts with Caramelized Onion & Sweet Potato Wedges
Yield: 2 servings
Ingredients: 4 oz Bacon; 1 Onion; 2 Potato; 1 unit Fig Jam; 4 slice Bread; 4 slice Gouda Cheese; 1/4 cup Monterey Jack Cheese; 1 tsp Granulated Sugar, tsp; 2 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Caramelized Onion & Sweet Potato Wedges

By Recipe0 System

Yes, we’re calling this dish a “melt” but let’s get real: It’s a spectacularly flavorful grilled cheese. Are we too old for that? NEVER! You’ll layer sourdough with gouda, Monterey Jack, caramelized onion, and bacon, plus a luscious smear of fig jam for a sweet contrast. Pan-fry them in butter until golden brown and melty and serve with roasted sweet potatoes on the side (because we are adults and we love our vitamins).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
1 Onion
2 Potato
1 unit Fig Jam
4 slice Bread
4 slice Gouda Cheese
1/4 cup Monterey Jack Cheese
1 tsp Granulated Sugar, tsp
2 tbsp Butter, tbsp
2 tsp Olive Oil, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan. (You’ll use this to cook the onion later.)

While bacon cooks, cut sweet potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion.
2

Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.
3

Meanwhile, add a drizzle of oil to pan with reserved bacon fat; heat over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add half the jam (you’ll use the rest later), ¼ cup water (½ cup for 4 servings), and 1 tsp sugar (2 tsp for 4); cook, stirring occasionally, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer to a plate. Wash out pan.
4

Top half the sourdough slices with even layers of Monterey Jack and caramelized onion; drizzle with remaining jam. Arrange bacon and gouda on top (TIP: If gouda slices don’t fit, cut them in half and shingle on sandwiches). Close sandwiches with remaining sourdough slices.
5

Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches and cook, pushing them around pan to absorb butter, until bread is golden brown on one side and cheese begins to melt, 4-6 minutes. Add another 1 TBSP butter to pan and flip; cook until bread is golden brown on second side and cheese melts. (For 4 servings, work in batches or use a second pan, adding 1 TBSP butter for each side.)
6

Halve melts on a diagonal.

Divide melts between plates and serve with sweet potato wedges on the side.

Bacon is fully cooked when internal temperature reaches 145°.

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