Ingredients
- 4 slice thick sourdough bread, cut into circles
- 8 ounce thin sliced turkey breast
- 8 ounce sliced country ham
- 8 slice thick cut applewood smoked bacon
- 2 ounce maple syrup
- 2 ounce cracked black peppercorns
- 1/4 ounce yellow onion, diced small
- 2 ounce roma tomatoes, diced small
- 2 ounce t sugar
- 1/2 ounce lime, juiced
- 3 ounce t sherry vinegar
- 1/2 ounce jalapeno, seeded & diced small
- 2 ounce t butter
- 2 ounce t flour
- 1/2 ounce c milk
- 2 ounce c fontina cheese
- 2 ounce t parmesan cheese
Preparation
Baking Directions:
Brush bread with butter and toast until lightly browned; set aside.
Place bacon on baking sheet and brush with a thin layer of maple syrup and sprinkle cracked peppercorns on top; bake until crispy.
To make jam, sweat onions in a little oil until very soft and caramelized.
Add diced tomatoes and cook until most of the water has evaporated.
Add lime juice, vinegar, sugar and jalapenos.
Simmer for another 10 minutes, or until thick and sticky; set aside.
To make the sauce, heat butter in small pot and add flour.
Stir over low heat until very well combined.
Slowly whisk in milk over low heat and stir until thickened.
Slowly whisk in cheese until completely absorbed and thick.
Season with salt and pepper.
To assemble, place toast on plate.
Layer turkey, ham and bacon on top.
Cover with cheese sauce and sprinkle a little parmesan on top.
Place in broiler until brown and bubbly.
Top with tomato jam and serve immediately.
