# JackedUpGrilled Cheese

American recipe from Chef Jason McKinney, about an hour, serves about 4.

Caramelize the onions low and slow with the bacon fat — don’t rush them.

- Total time: about an hour (estimated)
- Hands-on: about 45 minutes
- Serves: about 4
- Level: Easy
- Cuisine: American

## Ingredients

- Loaf of your favorite sandwich bread - 1 ea
- Shredded jack cheese - 4oz
- Mt Tam or other creamy brie cheese - 1 ea
- Yellow onions - 1 ea
- Canola oil - 1 tbs
- Butter - 4 tbs
- Truffle salt or flaky sea salt, to taste
- Red chili flake - 1 tsp
- Smoked paprika - 1 tsp
- Aleppo or chili powder - 1 tsp
- Black pepper - 1 tsp
- Madeira, cognac, or whiskey - 2 oz
- Bacon - 2oz
- Sherry vinegar - 1oz
- BBT Honey - 1 jar
- Tomato - 1 ea
- Garlic - 2 cloves
- Thyme - 1 tbs picked

## Method

1. Julienne yellow onion, dice bacon, slice garlic, slice tomato, slice bread
2. Pick and chop about 1 tablespoon of thyme leaves
3. Add oil to smaller saute pan and start to caramelize the bacon. Once it starts getting crispy and the fat has started to render, add the onions, cooking low and slow. Season with truffle salt.
4. Once they are nearly caramelized, add garlic and soften, do not crisp. Add the fresh thyme. Then add the spices and cook until fragrant.
5. Deglaze with high proof alcohol of choice, flambe-ing OFF heat, and take to au sec
6. Add honey and sherry vinegar and cook down until jammy, season with salt to taste.
7. In a large saute pan, melt two tablespoons of butter and toast 2 slices of bread until GBD on one side
8. Remove the bread from pan and start assembling your grilled cheese on the toasty sides! Onion marm, jack and brie cheeses, and tomato slices
9. Return to pan with 2 tbs butter and toast the outer sides of the sandwich until GBD and the cheese is melty. Boom!

## Tools

- Cutting board			Chef’s Knife			Large Saute pan with lid 	Lighter
- Serrated knife			spatula 			Saute pan

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/jackedupgrilled-cheese
By Chef Jason McKinney. Free to cook; please link the page when you share it.