Categories: Sandwiches/Wraps

Ingredients

• 1/2 lb. bacon strips, diced
• 1 cup finely chopped sweet onion
• 1 garlic clove, minced
• 6 oz. pitted dates, chopped
• 3/4 cup water
• 1/4 cup cider vinegar
• 1/8 tsp salt
• 1/8 tsp pepper
• Sandwiches:
• 1/2 cup shredded cheddar cheese
• 8 oz. round Brie cheese, rind removed and softened
• 8 slices sourdough bread
• 2 tbsp butter, softened

Directions

1. In a skillet, cook bacon over medium heat until crisp. Remove bacon; discard all but 2 tbsp drippings.

2. Add onion to drippings; saute over medium heat until softened. Reduce heat to medium-low; cook, stirring occasionally, until onion is deep golden brown, 35-40 minutes, adding garlic during the last 5 minutes of cooking.

3. Return bacon to skillet; add next 5 ingredients. Stir well. Reduce heat; simmer, covered, about 30 minutes, stirring occasionally. Cool.

4. Combine cheeses. Layer four slices of bread with cheese mixture, 2 tbsp bacon jam and remaining bread. Butter outsides of sandwiches. In a skillet, toast sandwiches over medium-low heat until golden and cheese is melted, 2-3 minutes per side. Refrigerate leftover jam.

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