- Prep time
- 10 minutes PT10M
- Cook time
- 2 hours PT2H
- 4 sandwiches
This sandwich is just as delicious (and messy) as it sounds thanks to two amazing artisan cheeses and homemade bacon onion jam.
- 12 ounces bacon, cut into lardons
- 2 red onions, julienned
- 1 yellow onion, julienned
- 1 cup red port wine
- ½ cup Marsala wine
- ¼ cup red wine vinegar
- 3 tablespoons sugar
- 8 slices La Boulangerie Super Flaky Croissant Toast
- 6 ounces Cowgirl Creamery Mt Tam Organic Cheese, sliced ¼-inch thick
- 6 ounces Beecher’s Dutch Hollow Dulcet Handmade Cheese, sliced ¼-inch thick
Render the bacon until crispy, then drain and discard the fat. Place bacon on a paper towel to absorb excess fat.
In the same pan the bacon was cooked in, add the onions and cover with a lid. Place over low heat, stirring occasionally, for 1 hour. Onions will soften and stew in their own liquid. At this stage, remove the lid and add the port, Marsala, vinegar, sugar and rendered bacon. Continue to cook on low with the lid removed until all of the liquid has reduced and the onions are the consistency of jam.
Spread the onion jam evenly onto 4 slices of bread. Evenly distribute the cheese between the 4 sandwiches and top with the remaining bread slices. Cook in a dry nonstick pan on low heat, turning every 2–3 minutes, until the bread is toasted and the cheese is melted.