Bacon Jam and Brie Sandwich
By OcadoLife
Published on 17 January 2022
This bacon jam and brie sandwich must qualify as one of the tastiest since John Montagu, the Earl of Sandwich, invented the bread-wrapped meal. Bacon jam is relatively new to the world of preserves, but it turns out was an invention waiting to happen. This bacon-flavoured chutney is both sweet and gently acidic and goes well with creamy brie. The warmth of the aleppo pepper caps it all off. Leftover jam will keep covered in the fridge for up to a week. Time and servings
50 minsTotal time
5 minsPrep time
45 minsCooking time
Ingredients
- 460 g of smoked streaky bacon, finely sliced, plus 1 or 2 slices cooked to your liking (for the sandwich, optional)
- 250 ml of coffee, freshly made
- 50 g of demerara or soft brown sugar
- 2 red onions, finely chopped
- 3 garlic cloves, crushed
- 50 ml of maple syrup
- 50 ml of cider vinegar
- 1 knob of unsalted or salted butter, for spreading
- 2 slices of sourdough or pane pugliese
- 75 g of brie, sliced (you’ll need enough to cover a slice of your bread)
- 3 cherry tomatoes, quartered
- 1 handful of fresh lettuce leaves (we used french green oakleaf lettuce)
- 1 pinch of aleppo pepper flakes
Method
Step 1
First make the jam. Gently fry the bacon in a large frying pan over a medium-low heat until it begins to release its fat. Increase the heat and fry for 10 mins, stirring occasionally, until the bacon starts to brown. Remove and set aside, leaving the fat in the pan.Step 2
Add the onions and cook over a medium heat for 10 mins; stir from time to time. Add the garlic; stir for 1 min. Return the bacon to the pan and add the coffee, maple syrup, vinegar and sugar. Bring to the boil then reduce the heat; cook gently for 25 mins, stirring occasionally. If the jam starts to look dry, add just a splash of boiling water. After 25 mins, it’ll be glossy and ready to go; leave it chunky, or blend to a smoother texture. It shouldn’t need seasoning as the bacon is salty enough.Step 3
To make your sarnie, butter the bread, add a layer of brie to one slice and dollop on 2tbsp bacon jam. Use less if adding bacon slices. Top with the tomatoes, lettuce and a good pinch of aleppo pepper, then the other slice of bread.