|2||onions — finely chopped|
|2||garlic cloves — finely chopped|
|1||green chilli — finely chopped|
|45 ml||fresh thyme|
|olive oil — for frying|
|500 g||Eskort Bacon Cutts|
|125 ml||muscovado sugar|
|125 ml||golden syrup|
|6 tbsp||butter — softened|
|8||slices sourdough bread|
|3 tbsp||parmesan cheese — finely grated|
|1/8 tsp||onion powder|
|3/4 cup||mature white cheddar cheese — grated|
|3/4 cup||gruyère cheese — shredded|
|2 portions of||brie cheese — rind removed and sliced|
|fresh micro herbs|
To make the bacon jam:
In a saucepan, fry the onions, garlic, chilli and thyme in olive oil over medium heat until soft and golden brown.
Increase the heat to high and add the bacon.
Fry the bacon until crispy, reduce the heat to very low, add the sugar and syrup, and stir the jam until the sugar is dissolved.
Simmer for 20–30 minutes, add the brandy, and simmer for another 5 minutes.
Place the hot jam in a sterilised jar and set aside to cool.
To make the sandwiches:
Halve and spread the butter on one side of each of the bread slices. Toast bread, butter-side down, in a large skillet over medium-low heat for 2–3 minutes, until golden brown.
In a small bowl, mix mayonnaise, Parmesan cheese, onion powder and remaining 3 tablespoons of butter.
In another bowl, combine grated cheddar and Gruyere.
To assemble sandwiches, top toasted side of four bread slices with sliced Brie.
Sprinkle cheddar cheese mixture evenly over Brie as well as a few dollops of bacon jam. Top with remaining bread slices, toasted-side facing inward.
Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet, and cook for 5–6 minutes, until bread is golden brown and cheese is melted.
Garnish with micro herbs and serve immediately.