Maple syrup flavoured bacon is caramelized into a sweet and savoury jam, complimenting the strong cheddar, making for the ultimate grilled cheese!
In a large pot (Dutch oven works best) over medium high heat, saute bacon until just brown and slightly crisp on the edges. Remove cooked bacon and pat excess grease off with paper towels.
Pour off all but 1 tablespoon of bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add apple cider vinegar, brown sugar, and coffee. Bring to a boil. Add cooked bacon.
Simmer on low for 1½ hours, stirring every 10 minutes, watching closely as the sugar will burn easily. Bacon jam should be thick and syrupy.
Transfer bacon jam to a food processor or Vitamix. Pulse jam until creamy but still a bit chunky. Spoon into 125ml mason jars. This jam cannot be processed and must be stored in the refrigerator. Use within one month, or freeze up to three months.
Head cast iron pan or grill on medium low heat.
Spread one tablespoon of mayonnaise on each slice of bread and place in hot pan. Quickly top with half the cheddar cheese, 2 tablespoons of bacon jam and remaining cheese. Place 2nd slice of bread on top, mayonnaise on the outside. Cover tightly with a pan lit or ceramic plate.
Toast for 2 minutes on one side until lightly brown. Flip and toast on the other side until brown. Turn off stove and leave covered for a minute or so until cheese is melted, making sure the sandwich doesn't burn.
Slice in half and serve with ketchup or sriracha!