Jennifer Pomeroy |  Hamilton County EC

Fig jam delivers unexpected sweetness that plays beautifully against peppery bacon and the richness of Muenster and aged white cheddar. Feel free to use another type of jam, any style of bacon or a different bread. Preheating the skillet (preferably cast-iron) creates perfectly crisp results.

6 slices black pepper bacon
6 tablespoons (3/4 stick) butter, softened
4 slices sourdough bread
2 teaspoons fig jam (or more as desired)
4 slices aged white cheddar cheese
4 slices Muenster cheese

1. Cook bacon as desired. (Pomeroy’s preferred method is to bake in a 400-degree oven for 20–30 minutes.)

2. Butter both sides of bread and spread fig jam on one side of two slices. Place a slice of aged cheddar and Muenster on top of the jam, top with three strips of bacon and another slice of cheddar and Muenster.

3. Heat a skillet over medium-high heat. Cook the sandwiches on the preheated pan until both sides are golden brown. Slice in half, if desired, and serve warm.

Makes 2 sandwiches.