Bacon & Tomato Jam Grilled Cheese with Avocado

For the bacon and tomato jam:

1. Preheat the oven to 375 F.

2. Dice the tomatoes into bite size pieces and place on a rimmed baking sheet. Drizzle with the olive oil and a dash of salt and pepper. Mix to coat tomatoes and spread them in a single layer.

3. Place the pan of tomatoes in the oven for approximately 20-25 minutes, until tomatoes are soft and beginning to caramelize.

4. Cook the bacon in a large skillet over medium heat, until it is crispy. Remove the cooked bacon to a paper towel lined plate. You may need to cook it in a few batches. When done, reserve 2 teaspoons of bacon grease.

5. In a large pot on medium heat, add the two teaspoons of bacon grease, the onion, a dash of salt and pepper, and the garlic. Cook for a few minutes until onion is translucent.

6. Then add the tomatoes, balsamic vinegar, brown sugar, Dijon mustard, thyme, paprika and red pepper flakes and stir.

7. Crumble the bacon into small pieces and add it to the pot.

8. Cook the tomato bacon mixture for about 20 minutes, stirring occasionally. Remove from heat.

9. If desired, use a food processor, blender, or immersion blender to blend the bacon tomato jam until it reaches your desired consistency.

For the grilled cheese sandwiches:

10. Heat a large pan over medium heat.

11. Butter one side of two slices of bread.

12. Place each slice, butter side down, on a plate or cutting board and spread the other side with about 2 tablespoons of bacon jam each.

13. Top one slice with cheese and avocado slices and then place the other piece of bread on top, butter side facing out.

14. Place into the heated pan, butter side down, and cook until each side is brown and toasted and cheese is melted, flipping the sandwich halfway through. Repeat building and cooking the remaining sandwiches.