Categories: Sandwiches/Wraps
Ingredients
- 4 slices uncured bacon, chopped
- 8 oz. chopped dried Medjool dates
- 1/2 cup finely chopped shallots
- 2 tbsp. balsamic vinegar
- 8 slices sourdough bread
- 8 oz. shredded fontina
- 4 tbsp. butter
Directions
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In a nonstick skillet, cook bacon over medium-high until crispy, 8-10 minutes. Stir in dates, shallots, vinegar, and 1 cup water. Cover and cook, stirring occasionally, for 8 minutes; season jam with pepper. Spread 4 slices of bread with 2 tbsp. jam each. Top with cheese and remaining bread. In a large skillet, melt butter over medium. Cook sandwiches until toasted, about 3 minutes per side. Refrigerate remaining jam for up to 2 weeks.