This sandwich recipe comes from Stratford Chefs School student Kyle Clarke who says, “This is the ultimate comfort food. The thyme complements the bacon and onion so well; it is almost like they are BFFs.” If you don’t like blue cheese, just omit it and add more cheddar.
- 2 tbsp butter
- 12 slices bacon
- 2 cups thinly sliced onion
- 1 tsp fresh thyme leaves or 1/4 tsp dried
- 8 slices crusty bread
- 12 slices of old cheddar
- 1/4 cup gorgonzola
- Salt and freshly ground pepper
Heat a large frying pan on medium heat. Add 1 tbsp butter, then half of the bacon. Fry, turning occasionally, for 10 minutes or until the bacon is crisp. Remove to paper towel to drain. Repeat with remaining butter and bacon.
Remove half of the fat from pan and reserve. Reduce heat to medium-low. Add onions and thyme. Sauté for 10 to 15 minutes or until tender and caramelized. Reserve.
Brush one side of each bread slice with reserved bacon fat. Divide ingredients into 4. Add bacon, sautéed onions, cheddar slices and gorgonzola to brushed side. Top with second slice of bread, brushed side in. Press down.
Reheat fat in frying pan on medium heat. Fry sandwich on each side until bread is golden brown and cheese has melted. Press on bread with a spatula while frying to make sure filling doesn’t come out. Slice on the diagonal to serve.