Pancetta Jam Grilled Cheese with Smoked Gouda

Pancetta Jam Grilled Cheese

with Smoked Gouda

20 MIN
$14.99 2 Servings
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From the Test Kitchen

To build layers of flavor in this savory jam, we're calling on rich pancetta—a seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). We're balancing the pleasantly salty flavor by cooking it alongside caramelized onion, sweet honey, and a touch of red pepper flakes, then layering it with melty cheese and toasting between slices of sourdough bread.
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Pancetta Jam Grilled Cheese with Smoked Gouda
Title
  • 3 oz Diced Pancetta
  • 4 slices Sourdough Pullman Bread
  • 3 oz Caramelized Onions & Garlic
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Light Brown Sugar
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Dijonnaise
  • 4 oz Smoked Gouda Cheese
  • 2 tsps Honey

Pancetta Jam Grilled Cheese

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Thinly slice the cheese.

2 Make the pancetta jam

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off and discard any excess oil. Add the caramelized onions, vinegar, sugar, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the pancetta is cooked through. Turn off the heat.

3 Cook the sandwiches & serve your dish

Assemble the sandwiches using the bread, dijonnaise, pancetta jam, and sliced cheese; season with salt and pepper. Rinse and wipe out the pan used to make the jam. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Enjoy!

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