Bacon and Cheddar Brioche Grilled Cheese
with Tomato Shallot JamCalories
:
900 kcalProtein
:
38g proteinTotal
:
25 minutesDifficulty
:
MediumAllergens:
- Wheat
- Egg
- Milk
- Sulphites
- Mustard
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
Crispy smoked applewood bacon pairs well with just about anything, but especially this white cheddar grilled cheese with homemade tomato shallot jam. A dollop of chive mayo adds another layer of flavour that takes this sandwich to the next level!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
100 g
Bacon Strips
2 unit(s)
Brioche Bun
(Contains: Wheat, Egg May be present: Soy)
1 unit(s)
Shallot
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
7 g
Chives
2 unit(s)
Tomato
Not included in your delivery
½ tsp
Oil*
1 tbsp
Butter*
1 tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Calories900 kcal
Fat65 g
Saturated Fat28 g
Carbohydrate53 g
Sugar16 g
Dietary Fiber4 g
Protein38 g
Cholesterol130 mg
Sodium1280 mg
Trans Fat1 g
Potassium400 mg
Calcium750 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Measuring Spoons
•Spatula
Cooking Steps
1
- Peel, then finely chop shallot.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop chives.
- Flatten each bun using a rolling pin or the palm of your hand.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**
- Transfer bacon to a paper-towel lined plate. When cool, cut bacon into 1-inch pieces.
2
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp oil, then shallot. Cook, stirring occasionally, until softened, 2-3 min.
- Add tomatoes, vinegar, 2 tbsp water and 1 tsp sugar. Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. (TIP: Use a fork to help break down tomatoes!). Stir in half the chives.
- Season with salt and pepper, to taste.
- Transfer tomato shallot jam to a small bowl, then carefully wipe the pan clean.
3
- Combine mayo and remaining chives in another small bowl.
- Spread chive mayo over top buns.
- Spread tomato shallot jam over bottom buns, then sprinkle with cheese. Top with bacon, then close with top buns.
- Press down firmly on assembled sandwiches.
4
- Heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter and swirl to melt.
- Add sandwiches and press down on each, using a spatula. Place another large, heavy-bottomed pan over top of sandwiches to cover. Cook until golden brown and cheese has melted, 3-4 min per side.
- Halve sandwiches, then divide between plates.
