Directions:

PREHEAT Breville sandwich maker until green light switches on, or two sided electric grill.

WORKING in batches, butter one side of each bread slice and place bread on sandwich maker, or electric grill, buttered side down. Layer evenly with Bacon Jam, nectarines and Cheddar. Cover with remaining bread slices, buttered side up.

COOK for about 3 minutes with lid closed until bread is golden crisp and cheddar is melted. (Alternatively, cook sandwiches in heavy skillet over medium-low heat for about 3 minutes per side.)


Bacon Jam:
COOK bacon in large skillet over medium-high heat until crisp. With slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon and set aside.

REMOVE all but 1 tablespooon of bacon fat from skillet, reserving for another use. Add leeks or onions and garlic to skillet, and cook, stirring, until softened, about 2 minutes.

ADD brown sugar, vinegar, bourbon, honey and mustard to skillet. Bring mixture to boil, then reduce heat and simmer until thick, stirring occasionally, about 5 minutes. Stir in reserved bacon.

PLACE bacon-leek mixture in bowl of food processor; pulse until very finely chopped and fairly smooth. Store in refrigerator for up to 2 weeks.