Jammy Bacon & Gouda Melts

Name: Jammy Bacon & Gouda Melts with Caramelized Onion & Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 12 ounce Potatoes; 1 unit Onion; 1 unit Fig Jam; 4 slice Sourdough Bread; ¼ cup Monterey Jack Cheese; 4 slice Gouda Cheese; 1 unit Beef Stock Concentrate; Salt; Pepper; 2 teaspoon Cooking Oil; 1 teaspoon Sugar; 2 tablespoon Butter

with Caramelized Onion & Potato Wedges

Recipe Development TeamPublished on May 01, 2024

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Yes, we’re calling this dish a “melt” but let’s get real: It’s a spectacularly flavorful grilled cheese. Are we too old for that? NEVER! You’ll layer sourdough with gouda, Monterey Jack, caramelized onion, and bacon, plus a luscious smear of fig jam for a sweet contrast. Pan-fry them in butter until golden brown and melty and serve with roasted potatoes on the side (because we are adults and we love our vitamins).

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

4 ounce

Bacon

12 ounce

Potatoes

1 unit

Onion

1 unit

Fig Jam

4 slice

Sourdough Bread

(Contains: Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

4 slice

Gouda Cheese

(Contains: Milk)

1 unit

Beef Stock Concentrate

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories990 kcal

Fat65 g

Saturated Fat30 g

Carbohydrate81 g

Sugar17 g

Dietary Fiber4 g

Protein29 g

Cholesterol120 mg

Sodium1770 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

•Large Pan

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan. (You’ll use this to cook the onion later.) • While bacon cooks, cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4).

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.

• Meanwhile, add a drizzle of oil to pan with reserved bacon fat; heat over medium-high heat. Add sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add stock concentrate, half the jam (you’ll use the rest later), ¼ cup water (½ cup for 4 servings), and 1 tsp sugar (2 tsp for 4); cook, stirring occasionally, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a plate. Wash out pan.

• Top half the sourdough slices with even layers of Monterey Jack and caramelized onion; drizzle with remaining jam. Arrange bacon and gouda on top. TIP: If gouda slices don’t fit, cut them in half and shingle on sandwiches. • Close sandwiches with remaining sourdough slices.

• Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches and cook, pushing them around pan to absorb butter, until bread is golden brown on one side and cheese begins to melt, 4-6 minutes. • Add another 1 TBSP butter to pan and flip; cook until bread is golden brown on second side and cheese melts. (For 4 servings, work in batches or use a second pan, adding 1 TBSP butter for each side.)