Grilled cheese au cheddar et au bacon
2 portions | avec confiture de tomates et d'échalotes
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!
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.
Ingrédients
100 g
Tranches de bacon
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
1 pièce(s)
Échalote
113 g
Petites tomates
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
1 cs
Vinaigre balsamique
(Contient Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
7 g
Ciboulette
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1.5 cc
Sucre*
0.06 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Peel, then finely chop shallot.Cut tomatoes into 1/4-inch pieces.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 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 the pan clean.
Combine mayo and remaining chives in another small bowl.Spread chive mayo over top buns.Divide tomato shallot jam over bottom buns. Sprinkle cheese over top, top with bacon, then close with top buns.Press down firmly on assembled sandwiches.
Heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter and swirl to melt. Add sandwiches and press down on the top of each with a spatula. Place another large, heavy-bottomed pan over top of sandwiches. Cook until golden brown and cheese has melted, 3-4 min per side. Halve sandwiches, then divide between plates.