Grilled sandwich cut in half and placed on a paper foil, sitting on a table.

Bucheron Goat Cheese With Pork Pastrami Melt With Blueberry Bacon Jam

Name: Bucheron Goat Cheese With Pork Pastrami Melt With Blueberry Bacon Jam
Prep time: 3 h 30 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1-1/2 lb Blueberries, ripe and washed; 10 oz Applewood Smoked Bacon; 6 oz Sliced Shallots; 1 cup Sugar; 1/2 cup Balsamic Vinegar; 1 tsp Sage (chiffonade); 1/4 tsp Black Pepper; 1 lg Egg; 1/2 lb Sweet Onion, pureed; 1 tbsp Mustard Seeds; 2 tbsp Dijon Mustard; 2-1/2 tbsp Apple Cider Vinegar; 1/2 tsp Sea Salt; 1/2 tsp Black Pepper; 1 cup Olive Oil; 12 tbsp Unsalted Butter, softened to room temperature; 12 tbsp Mayonnaise; 16 slices Black Peppercorn Bread or French Bread; Butter; 24 oz Pastrami, sliced; 24 oz Bouchron Cheese; 4 oz Mustard Greens (micro); Sweet Onion Dressing, to taste; Additional Items; Stainless Steal Saucepan; Paper Towels

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 2.5 - 3.5 hours
Cook Time: 10 - 15 minutes

Ingredients:

Blueberries, ripe and washed
Applewood Smoked Bacon
Sliced Shallots
Sugar
Balsamic Vinegar
Sage (chiffonade)
Black Pepper
Egg
Sweet Onion, pureed
Mustard Seeds
Dijon Mustard
Apple Cider Vinegar
Sea Salt
Black Pepper
Olive Oil
Unsalted Butter, softened to room temperature
Mayonnaise
Black Peppercorn Bread or French Bread
Pastrami, sliced
Bouchron Cheese
Mustard Greens (micro)
Butter
Sweet Onion Dressing, to taste

Additional Items:

• Stainless Steal Saucepan
• Paper Towels

Directions:

In a stainless steal saucepan, render bacon until crisp and remove from pan and drain on paper towel.
In a small amount of bacon fat, sauté shallots on a medium heat until just starting to brown.
Add blueberries and sugar and cook on a medium heat until first bubble is reached.
Add balsamic vinegar and sage and continue to reduce until thickens (about 20 minutes).
Remove from heat and add crisp bacon and black pepper. Allow to sit for at least 2 hours before use.
In a pan, toast mustard seeds over a high heat. Once starting to brown, add 3 cups of water and boil seeds for 10 minutes. Strain and cool.
Whisk eggs in a bowl until foamy. Add all ingredients except for the oil and mix.
Slowly add oil until incorporated.
Chill and allow to sit for at least 2 hours before use.
Mix ingredients vigorously to completely incorporate, making sure there are no lumps.
Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges.
Spread 1-1/2 oz of Bouchron Cheese on the unbuttered side of each slice of bread. Be careful to not go too close to the edges of the bread as this will cause it to melt out of the sandwich while cooking.
Spoon 1 tbsp of the blueberry jam on top of the cheese and spread evenly.
Top the cheese on one slice of the bread with 3 oz of thinly sliced pork pastrami.
Place remaining slice of bread on top with the cheese on the inside of the sandwich.
Heat griddle to about 350℉.
Place all sandwiches on griddle and allow to cook SLOWLY.
Once golden brown, gently flip and repeat until cheese is melted and interior ingredients are hot.
IF the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450℉ to allow to finish.
Remove from heat and allow to stand for 30 seconds before cutting. Cut with a sharp knife and serve with dressed micro-mustard green salad.