Maple Ridge Barndo

Last fall during a girls weekend with some high school friends, we ended up at Botanic, an elevated restaurant, market and garden shoppe destination in Opelika, Alabama. While there for lunch I made an uncharacteristic choice and ordered something I’ve never had before, a grown-up grilled cheese. Their version was made with gouda, fig jam, apple and bacon on sourdough. After the first bite, I knew I would have to recreate it at home for my husband.

In the last seven months there have been many iterations of the sandwich, but the most recent gave me cause to change the name from “grown-up” to “gourmet”.

This sandwich starts with fresh, homemade sourdough placed in a hot pan with melted butter. Smoked gouda is next, followed by a layer of very thinly sliced, crisp apple. The second piece of bread is slathered with homemade maple bourbon bacon jam before being placed on top. I like to push down on the sandwich with a cast iron press to really let the flavors meld.

Never had maple bourbon bacon jam? A quick internet search provides many recipes from which to choose. It’s an amalgamation of lightly browned thick-cut bacon, caramelized sweet onions, garlic, bourbon, maple syrup, brown sugar, fresh thyme, balsamic vinegar, salt and pepper, and mustard powder cooked until it’s thick and sticky. After it cools, it is pulsed lightly in the food processor to create a spread that is smoky and savory with a touch of sweetness. (We also enjoy it with goat cheese and crackers and will definitely try it the next time we make burgers.)

The gourmet grilled cheese is easy to prepare, but the taste is complex and delightful.