It was time to celebrate a birthday. And what better way than taking pork and bacon and making a mock grilled cheese with a kick? I’m a big “combo” person, soup and salad, salad and sandwich and for this particular occasion, it was a simple soup and this sandwich. Something feels cozy about this classic amalgamation (who pulled out the 10-point word on this folks?). However, this had to be a good birthday sandwich, and making the jam with effort as well as generally anything that’s carmelized…like these onions shows that I love you. Because let’s be honest, I sometimes have the patience of a gnat when I’m hungry (read: hangry!) and caramelizing onions, takes time.
Now, I’m gonna go ahead and call this an official “Sammie”. Not a sandwich. Not a grinder. Not a stack. (as sometimes chic snotty bistros call it to divert from the idea that this is a vintage workman food) Sammie has a whimsical party-like feel, but let’s be honest, I know you can make this to celebrate a Tuesday. I highly suggest making the jelly, and having it around for French fries (stirred into some mayo!) or other pork recipes…or one kicked up bagel topping! I had a great friend make this for Christmas gift, and I’ve since been making it myself – yuh-um. Yum.
Pig Two Ways Sammies
For two sandwiches
4 slices of peppered bacon
½ lb of pork tenderloin, sliced into ¾” rounds
3/4c of brie, shredded
½ sweet onion, cut into half moons
2 T. olive oil
In a 425 degree oven, place bacon on a cooling rack, and then on a cookie sheet. Bake for 15-18 minutes until crisp. Set aside, but do not clean the rack and sheet yet.
In a frying pan at medium high heat, place the oil and the onions in. Sprinkle with salt and pepper and let them sear a bit, 3-4 minutes making sure to let brown, but not burn. Turn down to medium, and add in pork, and let cook until medium – around 5-7 minutes, flipping as necessary.
Stir in jam with pork and onions. Let warm through.
Set the broiler on the oven to high. Using the rack that you had for the bacon, set slices of bread and top two of them with the brie cheese. Place these under the broiler, and watch carefully for them to melt, but not burn the bread. Also, toasting the other slices of bread. The toasted pieces may need to be removed prior to removing the cheese-topped slices. Once these are done, it’s time to assemble the sandwich.
Place the bacon on the cheese and divide the pork and onion mixture between the two sandwiches. Top with the toasted slice of bread. (I added some spicy mustard here, you can choose as the jelly is pretty spicy!)