This is a truly gourmet grilled cheese by Chef Joshna! Imagine buttery toasted sourdough sandwiching crisp salty bacon, tangy sweet balsamic onions and softly meltedOka cheese — how decadent is that? It's even better served with some of our Honey Mustard Dip and crunchy green apple slices.
4 slices sourdough bread
4-6 slices Agropur Oka cheese
6 slices bacon
1 tbsp olive oil
3 tbsp unsalted butter
1 onion, thinly sliced
1 tbsp balsamic vinegar
freshly ground pepper
Sliced green apples to accompany (optional), and honey mustard dip (recipes below)
1. Caramelize onions: in a medium sauté pan, heat olive oil and 1 tbsp butter on medium heat. Add onions and season with salt and pepper, tossing well to coat onion in seasoning. Reduce heat to medium low, add balsamic vinegar and cook until onions are lazy and nicely browned, about 20 minutes, stirring occasionally. Remove from pan and allow to cool.
2. Cook bacon on medium heat until it reaches your desired level of doneness. Remove from pan and drain on a paper towel-lined plate. Pour off bacon grease and lightly wipe out sauté pan with paper towel.
3. Butter all four slices of bread with remaining butter. With the sauté pan on medium heat, place two slices, butter down in pan. Lay one piece of cheese on bread, adding a bit more to cover the whole slices. Spread as much of the balsamic onions as you'd like on the cheese, then lay three slices of bacon on top of the onions. Top bacon with another layer of cheese, then the remaining bread, butter side out. Cover and cook for about 4-5 minutes on each side, flipping very carefully...a plate can help with this, if you're unsure. Remove from pan, slice and serve.
Honey Mustard Dip
2 T grainy dijon mustard
1 T regular dijon mustard
1 T honey, or to taste
1. Mix all ingredients. Dip sandwich and enjoy!