Step 1

• Adjust rack to top position andpreheat oven to 450 degrees. Wash anddry produce.• Heat a large dry pan over medium-highheat. Add bacon*; cook, turningoccasionally and adjusting heat ifbrowning too quickly, until crispy,6-10 minutes. Turn off heat; transferto a paper-towel-lined plate. Carefullydiscard all but 1 tsp bacon fat (2 tsp for4 servings) from pan. (You’ll use this tocook the onion later.)• While bacon cooks, cut sweet potatoesinto ½-inch-thick wedges. Halve, peel,and thinly slice onion.

Step 2

• Toss sweet potatoes on a baking sheetwith a drizzle of oil, salt, and pepper.Roast on top rack until golden brown,20-25 minutes.

Step 3

• Meanwhile, add a drizzle of oil to panwith reserved bacon fat; heat overmedium-high heat. Add onion; cook,stirring occasionally, until browned andsoftened, 8-10 minutes. Add half thejam (you’ll use the rest later), ¼ cupwater (½ cup for 4 servings), and1 tsp sugar (2 tsp for 4); cook, stirringoccasionally, until onion is caramelizedand jammy, 2-3 minutes more. Seasonwith salt and pepper.• Turn off heat; transfer to a plate. Washout pan.

Step 4

• Top half the sourdough slices witheven layers of Monterey Jack andcaramelized onion; drizzle withremaining jam. Arrange bacon andgouda on top (TIP: If gouda slices don’tfit, cut them in half and shingle onsandwiches). Close sandwiches withremaining sourdough slices.

Step 5

• Melt 1 TBSP butter in pan used for onionover medium heat. Add sandwichesand cook, pushing them around panto absorb butter, until bread is goldenbrown on one side and cheese begins tomelt, 4-6 minutes. Add another 1 TBSPbutter to pan and flip; cook until bread isgolden brown on second side and cheesemelts. (For 4 servings, work in batches oruse a second pan, adding 1 TBSP butterfor each side.)

Step 6

• Halve melts on a diagonal.• Divide melts between plates and servewith sweet potato wedges on the side.Bacon is fully cooked when internal temperature reaches 145°.