Instructions

1. MAPLE BACON JAM, In a medium saucepan over medium heat, cook the bacon until the fat is rendered and the bacon is lightly browned, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of drippings from the skillet and reserve for another use. Add the onions and garlic to the pan and cook until onions are translucent, about 6 minutes. Add the vinegar, brown sugar, and maple syrup and bring to a boil.
2. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon back into the pan and stir to combine. Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid is almost completely evaporates and thickens, about 1 hour. Let the bacon jam cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon into individual jars or other resealable containers and refrigerate for up to 4 weeks
3. GRILLED CHEESE, Set up waffle iron, on 2 slices of bread, spread butter on both sides.
4. BUILD SANDWICH, first spread the maple bacon jam on one side of the bread, then add 2 slices of cheddar cheese. Close sandwich and cook in waffle maker until bread is crispy and cheese is melted. Once the sandwich is done, let cool for a minute and then cut into squares.