Yield: About six sandwiches
- In a large heavy-bottomed pot (such as a Dutch oven), add chopped bacon and cook over medium heat until rendered and the fat is foaming, about 7-10 minutes. Remove the bacon with a slotted spoon. Reserve about 2 tsp. of the fat in the pot.
- Once the bacon is cooled, place on a cutting board and finely chop.
- Return the pot with the reserved fat to medium heat and add the butter, onions and salt. Sauté until soft and translucent, about 7-10 minutes.
- Stir date paste, sherry vinegar, 1 tsp. thyme leaves, black pepper and cayenne pepper into the onion mixture. Break the date paste up with a wooden spoon to help the melting process. Once ingredients are well incorporated, add the bacon.
- Stir the water into the mixture and cook until jam is a brick/brown color and has a jam consistency, about 10-15 minutes.
- Remove jam from the heat and add the balsamic vinegar, olive oil and remaining thyme leaves. Stir until shiny.
- Preheat a flat griddle or skillet on medium heat.
- To make the sandwich, take two slices of the bread and spread butter on one side of each slice.
- Place one slice of bread, buttered side down, on the griddle. Place a heaping amount of cheddar cheese on the top of the bread slice.
- Spread a good amount of the bacon date jam to the non-buttered side of the other slice of bread. Place this slice jam-side down on top of the cheese and bread already on the griddle.
- Grill sandwich on both sides until it is golden brown and the cheese is melted. Remove from the griddle.
- Repeat with the other slices of bread. Slice and enjoy!
Jam should easily make six sandwiches, depending on the amount used for each sandwich.
Recipe adapted from Allrecipes.com