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| Thick Cut Bacon, Sweet Pepper Jelly & Crunchy Pecans, so good, Photo: NK |
I opted to use a delicious French Cheese called Raclette (the original uses Epoisses which I didn't find as easily). It's a bit sharp and melts fairly well. The original recipe didn't call for Bacon, but since once I get started, I can't leave well enough alone, I thought what the heck. The result was a sweet, salty, crunchy (thanks to toasted pecans) and cheesy goodness sandwiched between tangy Sourdough. Do it!
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| Melted Raclette, Bacon, Pecans & Pepper Jelly Grilled Cheese, Photo: NK |
Grilled Raclette, Bacon & Pepper Jelly Sandwiches
Lightly adapted from Food & Wine / Recipe by Vivian Howard
Makes 2 Sandwiches
Ingredients:
1/4 Cup Pecans, lightly toasted and roughly chopped
2 Strips of Thick Cut Bacon (we like Coleman Organic or D'artagnan)
2 Tablespoons Salted Butter, softened to room temperature
4 Ounces Raclette, grated
4 slices of Sourdough Bread
2 Tablespoons Pepper Jelly
Method:
1. Briefly toast Pecans in toaster oven or baking sheet in the oven.
2. Cook Bacon to your liking in a medium skillet (preferably cast iron). Remove to drain on paper towels. Wipe out the skillet to use for the sandwiches.
3. Spread Butter on one side of each slice of Sourdough. Spread the inside of two of the slices with Pepper Jelly and top with grated cheese. Top with Pecans. Cut each slice of Bacon in half and place atop the pecans. Cover each sandwich with a second slice of Bread, butter side facing out, and press down.
4. Heat the skillet over medium heat. Add the sandwiches and grill for 4 minutes on each side. Serve and enjoy!
