Ingredients
1/2 pound bacon strips, diced1 cup finely chopped sweet onion1 garlic clove, minced6 ounces pitted dates, chopped3/4 cup water1/4 cup cider vinegar1/8 teaspoon salt1/8 teaspoon pepperSANDWICHES:1/2 cup shredded cheddar cheese1 round (8 ounces) Brie cheese, rind removed and softened8 slices sourdough bread2 tablespoons butter, softened
Preparation
In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings.
Add onion to drippings; cook and stir over medium heat until softened. Reduce heat to medium-low;
cook, stirring occasionally, until onion is deep golden brown and caramelized, 35-40 minutes, adding garlic during the last 5 minutes of cooking.
Return bacon to skillet; add next 5 ingredients. Stir well. Reduce heat; simmer, covered, about 30 minutes, stirring occasionally. Cool.
For sandwiches, combine cheeses, mixing well. Layer 4 slices of bread with cheese mixture and 2 tablespoons date-bacon jam; top with remaining bread. Spread outsides of sandwiches with butter. In a nonstick skillet, toast sandwiches over medium-low heat until bread is golden brown and cheese is melted, 2-3 minutes per side. Cover and refrigerate remaining jam; save for another use.
