BACON AND WENSLEYDALE CHEESE SOURDOUGH TOASTIE WITH SMOKED BACON CHILLI JAM
Ingredients
For the jam;
1 tbsp vegetable oil
1 large onion, peeled and
finely chopped
4 cloves garlic, peeled and finely chopped
14 rashers British Dry Cured Streaky Bacon, Air Dried, Smoked (220g), finely chopped
2 red chillies, cored, deseeded and finely chopped
150ml cider vinegar
90g soft dark brown sugar
1 tbsp smoked paprika
sea salt and cracked black pepper
For the toastie;
180g Wensleydale cheese, grated
80g cream cheese
100ml double cream
sea salt and cracked black pepper
8 rashers British Dry Cured Thick Cut Back Bacon, Air Dried, Unsmoked (400g)
4 thick cut slices sourdough bread
For the garnish;
1 punnet of mustard cress,
cut and washed
sea salt and cracked black pepper
Cypressa extra virgin olive oil
Method
To make the jam, in a frying pan over a medium to high heat add the vegetable oil, onion, garlic and streaky bacon. Stir while frying until golden brown. Add the chillies, cider vinegar, sugar, paprika, season well and stir all together. Reduce the heat to medium and simmer the jam whilst stirring occasionally until reduced to a thick syrup. Remove from the heat and set to one side for later.
To make the toastie, in a bowl add the Wensleydale, cream cheese and double cream, season well and beat together. Place the bacon onto a tray and grill on a high heat until the fat is golden brown and crispy, flip and repeat on the other side. Toast the sourdough, then spread the cheese mix generously on top. Place under the grill to melt and bubble.
To serve, place the toasted cheese onto a plate, top with two rashers of bacon. Spoon on some chilli bacon jam and finish with a sprinkle of mustard cress, sea salt and cracked black pepper and a drizzle of extra virgin olive oil.