Bacon and Cheddar Brioche Grilled Cheese
with Tomato Shallot Jam
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Shallot
113 g
Baby Tomatoes
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
7 g
Chives
Not included in your delivery
1.5 tsp
Sugar*
1 tbsp
Butter*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
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.
