Ingredients Jump to Instructions ↓

  1. 2 Tbsp. unsalted butter

  2. 2 slices sourdough bread

  3. 8 slices thin sliced black forest ham

  4. 4 slices pecorino toscano cheese

  5. 2-3 Tbsp. grape jam

  6. 1/2 large shallot , thinly sliced

  7. 4 oz. shitake mushroom s, small dice

  8. 4 oz. cremini mushroom s, small dice

  9. 4 strips of apple wood bacon

  10. 1/2 roasted red pepper , small dice

  11. Kosher salt

  12. black pepper

  13. sugar

Instructions Jump to Ingredients ↑

  1. Cook strips of bacon in saute pan until cooked thoroughly, then remove from pan and chop in small pieces. Add chopped mushrooms to bacon fat in the same pan along with shallots and cook heavily then add chopped bacon to the mushroom/shallot mixture along with the chopped red pepper and heat through. Season with salt and pepper.

  2. 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. Cover and heat on medium heat until cheese is melted through. Remove from heat and slice on the bias and serve with red seedless grapes.


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