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Ingredients
- 1 pound hickory smoked bacon, finely chopped
- 1 Granny Smith apple, peeled, cored, finely chopped
- 1/2 medium onion, finely chopped
- 1 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 1/4 cup apple jelly
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Sandwich
- 12 slices firm white bread
- 18 ounces Kerrygold Dubliner cheese, thinly sliced
- 1/8 teaspoon cayenne pepper
Directions
- Make the jam: cook the bacon in an Anolon Nouvelle Copper Skillet over medium heat, stirring occasionally, until lightly browned, about 15-17 minutes. Using a slotted spoon, transfer the bacon to baking sheet lined with paper towels and allow to drain. After the bacon has cooled transfer to a cutting board and chop it finer.
- Pour off all but 1 tablespoon of the bacon fat from the skillet and add the apple and onion; cook over medium heat until slightly softened, about 5-6 minutes. Stir in the cider, vinegar, sugar, jelly, cinnamon and cayenne pepper; increase the heat to medium-high, bring to a boil and cook 2 minutes. Add the bacon, reduce the heat to medium-low and gently simmer, stirring occasionally, until the liquid is syrupy, about 33-35 minutes. Transfer to a bowl and allow to cool. Wipe out the skillet.
- Place 6 slices of bread on a work surface and top each with 1 1/2 ounces of cheese. Spread each with a rounded tablespoon of the apple-bacon jam and top each with remaining the cheese. Top with the remaining slices bread. Spread the outside of each sandwich with the butter.
- Heat the skillet over medium-low heat. Add 2 sandwiches and cover the pan. Cook, turning once or twice, until the cheese has melted and the outside of each sandwich is golden brown, about 4 minutes per side. Repeat with remaining sandwiches. Let stand 1 minute before cutting sandwiches.