Prep time: 10 minutes
Total time: 16 minutes
Servings: 2 sandwiches
Ingredients
- 3 tablespoons mascarpone cheese, at room temperature
- 1/4 cup shredded sharp white cheddar cheese
- 1/4 cup shredded gruyere cheese
- 2 teaspoons minced chives
- 8 thin slices brioche or Challah bread
- 1/4 cup WOODHILL COTTAGE TOMATO JAM
- 4 slices cooked thick-cut bacon
- 4 tablespoons unsalted butter
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Instructions
In a small bowl, stir together mascarpone cheese, cheddar cheese, gruyere cheese, and chives. Spread the mixture onto 2 slices of the bread. Spread Tomato Jam evenly on the remaining 2 slices of the bread. Arrange 2 slices of the cooked bacon on each sandwich and top each cheese spread side with the Tomato Jam slice.
Heat a griddle or large nonstick skillet over medium-low heat. Melt half of the butter and add sandwiches and cook until golden brown and toasted, 2 to 4 minutes. Add remaining butter to pan, flip sandwiches and cook an additional 2 minutes or until golden and cheese is melting. If bread is thick, partially cover pan with a lid to promote cheese melting. Cut each sandwich in half and serve immediately.
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