Ingredients
2 Tbsp. unsalted butter
2 slices sourdough bread
8 slices thin sliced black forest ham
4 slices pecorino toscano
2-3 Tbsp. grape jam
1/2 large shallot, brunoise
4 oz. shitake mushrooms, small dice
4 oz. cremini mushrooms, small dice
4 strips of apple wood bacon
1/2 roasted red pepper, small dice
Kosher salt
black pepper
sugar
Procedure
Cook strips of bacon in sauté pan until cooked thoroughly, then remove from pan and chop in small pieces. Add chopped mushrooms to bacon fat along with shallots and cook heavily then add chopped bacon to the mushroom duxelle along with the chopped red pepper and heat through and season with salt and pepper. Butter bread and toast in pan on stove top separately. Once heated, place ham and cheese on one side of bread, then spread mushroom mixture on top of and spread grape jam on the other side of bread, then cover with lid and heat on medium heat until cheese is melted through. Remove from heat and slice on the bias and serve with red seedless grapes.
