Makes 4 sandwiches
Prep Time: 10 minutes
Griddle time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients:
8 slices of brioche bread
3 onions, sliced
4 thick slices of peameal bacon, cubed
BBQ rub to taste
1 tbsp balsamic vinegar
5 tbsp butter
4 slices pepper jack cheese
2 eggs
1/2 cup 18% cream
1 tsp BBQ rub
Green onions, for garnish
Directions:
Preheat griddle to medium heat. Melt a tbsp or two of butter across the surface of the griddle. Cook onions for 5-10 minutes, stirring constantly before adding the peameal. Continue cooking (and stirring) for another 10 minutes. Add BBQ rub and balsamic vinegar. Remove from griddle, and allow to cool slightly. Butter all insides of the bread (this will help to keep the sandwich together when it’s being dipped in the custard mixture! Place a slice of cheese on half the slices of bread. Divide the onion/bacon mixture on top of the cheese for all sandwiches. Seal with other side of the bread. In a shallow pan, whisk the eggs with the cream and the BBQ rub. Quickly dip each sandwich, and place on the griddle. Griddle until lightly browned - approximately 3-4 minutes per side. Garnish with green onions, and serve with Canadian maple syrup.