The Boss Hog - Grilled Cheese Recipe
Pimento cheese, slow roasted pork belly confit, bacon jam.
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Ingredients
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Pimento Cheese Spread
Slow Roasted Pork Belly Confit
Bacon Jam
Grilled Cheese Assembly
Method
Pimento Cheese Spread
- 1
Prepare Pimento Cheese
In a mixing bowl, combine cream cheese, sharp cheddar cheese, chopped pimentos, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined. Adjust seasoning to taste.
Slow Roasted Pork Belly Confit
- 2
Prepare Pork Belly
Preheat the oven to 225°F (107°C). Season the pork belly with salt and black pepper. Place it in an oven-safe dish with crushed garlic cloves and thyme sprigs. Pour olive oil over the pork belly to submerge it. Cover tightly with foil and roast in the oven for 4-5 hours until tender. Once done, let it cool slightly, then slice into pieces.
Bacon Jam
- 3
Cook Bacon Jam
In a skillet over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the skillet. Add chopped onion and cook until softened. Stir in brown sugar and apple cider vinegar, and let simmer until thickened. Mix in the cooked bacon and season with black pepper. Allow to cool.
Grilled Cheese Assembly
- 4
Assemble the Grilled Cheese
Spread softened butter on one side of each slice of sourdough bread. On the unbuttered side of two slices, spread a layer of pimento cheese, followed by a layer of slow roasted pork belly, and a topping of bacon jam. Place the other two slices of bread on top, buttered side facing out. Heat a skillet over medium heat and grill the sandwiches until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.