Name: Bacon and Cheddar Brioche Grilled Cheese with Tomato Shallot Jam
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 100 g Tranches de bacon; 2 pièce(s) Pain artisan; 1 pièce(s) Échalote; 113 g Petites tomates; 1 tasse(s) Cheddar blanc, râpé; 1 cs Vinaigre balsamique; 2 cs Mayonnaise; 7 g Ciboulette; 0.06 cc Poivre*; 1.5 cc Sucre*; 0.06 cc Sel*; 1 cs Beurre*

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Recettes

Bacon and Cheddar Brioche Grilled Cheese

with Tomato Shallot Jam

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Crispy smoked applewood bacon pairs well with just about anything, but especially this white cheddar grilled cheese with homemade tomato shallot jam. A dollop of chive mayo adds another layer of flavour that takes this sandwich to the next level!

Allergènes:

Lait

•Soya

•Blé

•Sulfites

•Moutarde

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

100 g

Tranches de bacon

2 pièce(s)

Pain artisan

1 pièce(s)

Échalote

113 g

Petites tomates

1 tasse(s)

Cheddar blanc, râpé

1 cs

Vinaigre balsamique

2 cs

Mayonnaise

7 g

Ciboulette

Pas inclus dans votre livraison

0.06 cc

Poivre*

1.5 cc

Sucre*

0.06 cc

Sel*

1 cs

Beurre*

Informations nutritionnelles

Énergie (kcal)840 kcal

Graisses60 g

dont saturés26 g

Glucides51 g

dont sucres10 g

Fibres4 g

Protéines26 g

Cholestérol115 mg

Sel1260 mg

Gras Trans1 g

Potassium350 mg

Calcium500 mg

Fer3 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande poêle antiadhésive

•Petit bol

•Cuillères à mesurer

Instructions

Peel, then finely chop shallot.
Halve tomatoes.
Roughly chop chives.
Flatten each bun using a rolling pin or the palm of your hand.
Arrange bacon strips in a single layer on a parchment-lined baking sheet.
Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**
Transfer bacon to a paper-towel lined plate. When cool, cut bacon into 1-inch pieces.

Heat a large non-stick pan over medium. When hot, add 1/2 tbsp oil, then shallot. Cook, stirring occasionally, until softened, 2-3 min.
Add tomatoes, vinegar, 2 tbsp water and 1.5 tsp sugar. Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. (TIP: Use a fork to help break down tomatoes!). Stir in half the chives.
Season with salt and pepper, to taste.
Transfer tomato shallot jam to a small bowl, then carefully wipe pan clean.

Combine mayo and remaining chives in another small bowl.
Divide tomato shallot jam over bottom buns. Sprinkle cheese over top, then top with bacon.
Spread chive mayo over top buns, then close with bottom buns.
Press down firmly on sandwiches.

Heat the same pan from step 2 over medium heat. When hot, add 1 tbsp butter and swirl to melt.
Add sandwhiches and press down on the top of each using a spatula. Place another large non-stick pan over top of sandwhiches. Cook until golden-brown and cheese has melted, 3-4 min per side.
Divide sandwhiches between plates, then halve.