Jowl Bacon and Brie Sandwich
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Pork jowl is quite possibly the most under-appreciated piece of piggy out there. Taken from the cheek of the pig, this fatty and flavorful cut is not well known by everyone. Popular in the South as a perfect addition to a pot of beans or black eyed peas, it also makes a delicious bacon. It’s cured for a while and then smoked. You think you will have died and gone to bacon heaven. Which, now that I think about it, really hope is a thing. But back to the jowls. If the name does ring a bell, but you know you have never had jowl bacon, you may have tried jowl another delicious way. The southern US is not the only region that uses this yummy cut ‘o’ swine. In Italy, when jowl is cured and dried, you get guanciale. It’s a delicious addition to a charcuterie board.
We lucked up and stumbled upon a pound of jowl at our local farmers market. I initially was going to do a BLT but, much to my chagrin, when we got home I realized I not only had zero T but very little L. The shoes had already been removed so going back to the store was not an option. So after a Tommy Lee Jonesesque hard target search of the fridge, I found some blackberry lemon jam from Biscuit Love in Nashville and some brie cheese. I already had a few ciabatta rolls so, this super yummy sandwich was born.
Ingredients
(This recipe makes two sandwiches.)
- 4 thick slices of jowl bacon (about 1/2 pound)
- 4 tablespoons or so of brie softened (with as much rind peeled off as possible)
- 2 tablespoons of blackberry jam
- 2 Ciabatta rolls
Instructions
Fry jowl bacon in a non-stick skillet until nice and crispy.
Remove bacon from skillet and discard all but about a tablespoon of grease.
Split ciabatta rolls down the center and grill halves in skillet for just a minute. Layer rolls with jam on both sides and cheese on both sides. Then finally, the bacon in the middle.
Close sandwich up and toast in skillet on both sides until cheese is warm and melty. Enjoy warm.
