Ingredients
4 to 6 slices thick-cut bacon
¼ cup Terrapin Ridge Farms Apple Maple Bacon Jam (sold in store)
4 slices rustic bread (¾-inch thick, preferably sourdough)
6 ounces shredded fontal cheese (young fontina)
2 tablespoons unsalted butter, plus more as needed
Flaky sea salt, for sprinkling
Optional twist: ½ small Granny Smith apple, very thinly sliced (for added crunch)
Directions
Cook the bacon:
In a large cold skillet, add the bacon. Turn heat to medium and cook, flipping halfway through, until crispy and browned, about 10 minutes. Transfer to a paper towel-lined plate to drain.
Assemble the sandwiches:
Smear 1 tablespoon of bacon jam on one side of each slice of bread.
On the jam side of two slices, layer:
Half of the cheese
2–3 slices of bacon
Optional: a thin layer of Granny Smith apple slices for a fresh, crunchy twist
The remaining cheese, close the sandwiches with the jam side facing down.
Grill the sandwiches:
In the skillet, melt the butter over moderately-low heat. Cook the sandwiches, flipping once and adding more butter as needed, until golden brown and the cheese is gooey and melted, about 5 minutes per side. Cover the pan if needed to help the cheese melt.
Finish and serve:
Slice on the diagonal, sprinkle with flaky sea salt, and serve right away.