Aired February 25, 2011
4 slices smoky bacon, baked at 350 to crisp on slotted pan, finely chopped
8 Roma tomatoes, peeled and seeded, chopped
Salt and coarse black pepper
2 small cloves garlic, finely chopped
2 tablespoons balsamic or red wine vinegar
About 2 tablespoons sugar
For the sammies:
Sliced country white or sourdough bread
Tomato and Bacon Jam
Crisp smoky bacon, 3 slices per sandwich
Beefsteak or vine tomatoes, sliced inch thick, 2 slices per sandwich
Chopped chives or thinly sliced shallots
Super sharp white cheddar cheese, sliced, 3 ounces or so per sammy
For the Bacon and Tomato Jam: Heat tomatoes, bacon, salt, pepper, garlic, vinegar, and sugar over medium-high heat until they bubble up. Reduce heat and cook jam over medium-low heat about 30 minutes until thick.
For the sammies: Butter one side of sliced bread and build sandwiches with buttered sides facing out. Spread sandwiches with jam on one side and stack up bacon, tomatoes, chives or shallots, cheese and set top into place. Heat a skillet over medium heat and cover with foil. Cook to deep golden, 7-8 minutes, turning occasionally and pressing sandwich as it cooks.