I have a feeling some people may be hesitant to make the Bacon Jam, but I urge you to try it. I followed this recipe and it was delicious!! INGREDIENTS: Bacon Jam Ingredients: 1 pound Jones Dairy Farm Dry Aged, Cherrywood Smoked Bacon, cut into 3/4-inch pieces 1 1/2 cups diced onion 3/4 cup water 1/2 cup pure maple syrup 1/2 cup balsamic vinegar 1/4 cup brown sugar 2 tablespoons Dijon mustard Sandwich: 8 slices good quality white bread butter 4 slices American cheese 4 slices Cheddar cheese 6 oz Brie cheese, sliced DIRECTIONS: To make the Bacon Jam: 1.In a large heavy pot or Dutch oven, cook the bacon until browned and crisp. Drain on a paper towel drained plate. 2.Remove all but 1 tablespoon of the bacon grease from the pot. 3.Add in the onion and cook until softened, about 8 minutes. Stir in the water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce the heat to a simmer. Add the bacon back in. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add in a little more water. 4.Transfer the mixture to a food processor. Pulse a few times to break it down into a spreadable consistency. To make the Sandwiches: 1.Butter the outsides of each of the pieces of bread. Place a slice of Cheddar cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon jam on top of the cheese. 2.Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out. 3.Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted. *This will make more bacon jam than you will need for these sandwiches. Save the remainder to top hamburgers or more grilled cheese sandwiches!