Red Wine Grilled Cheese

FOR BACON JAM

4 finely diced slices bacon

1/2 small yellow onion, finely diced

1/4 c. red wine vinegar

1/4 c. water

3 tbsp. brown sugar

1/4 tsp. salt

1 tsp. cornstarch

FOR THE GRILLED CHEESE

2 slices your choice of bread (we used sourdough)

2 slices yellow American cheese

1 slice provolone

1 slice sharp cheddar cheese

4 tbsp. salted butter, divided

FOR THE BACON JAM

Heat a medium sauce pot on medium heat and, after about 2 minutes, add your bacon. Stir bacon until the fat begins to render, about 3 minutes, then add onion, brown sugar, and salt. Continue to sauté for 15 minutes until the onions are deeply browned.
Turn the pan to high, deglaze the pot with red wine vinegar, add the water, and continue to cook while stirring for about 10 minutes until all the water has evaporated and you are left with a dark brown, jammy mixture. Mix cornstarch with 1 teaspoon of water and whisk into the jammy mixture. Set aside and allow it to come to room temperature.

FOR THE GRILLED CHEESE

Heat a nonstick sauté pan on medium-low heat. Add 1 tablespoon of butter to the pan, then add both slices of bread. Toast for about 2 minutes on one side, until a light-golden brown, then remove from the pan, and remove the pan from the heat.
Add half the cheese on top of the toasted side of one of the pieces of bread. Smear about a tablespoon of the bacon jam across the cheese, then add the other half of the cheese on top of that. Add the second piece of bread, toasted side down, and give it a solid press with your palm.
Put the pan back over medium low heat then add another tablespoon of butter. When the butter has melted, add the sandwich. Let it cook for 7-8 minutes, periodically checking to make sure the bottom of the bread isn’t burning.
Remove the sandwich with a spatula, add another tablespoon of butter, then add the sandwich back on the heat for an additional 6 minutes until cheese is gooey and bread is golden brown. Serve.

Original recipe by: Josh Scherer