- 2 lb thick cut bacon
- 3 ½ tbsp. Rich & Rare Whiskey
- 4 tsp brown sugar
- 5 tbsp. butter
- 1 onion, sliced
- 8 slices pepper jack cheese
- 1 head butter lettuce
- 2 beef steak tomatoes, sliced
- 1 c Mayo mixed with 1 c HABE Sauce
- 16 slices of Texas toast bread
Melt butter in your FireDisc over medium heat and cook the bacon until browned on both sides. Once the bacon is cooked to your desired crispiness, move bacon to the outer ring add the whiskey and brown sugar, cooking on high until the liquid has reduced, about 2 – 3 minutes. Dredge the bacon in the liquid, then remove bacon to a cookie sheet or foil lined sheet tray. Sauté the onion in the liquid on medium high heat until caramelized, about 8 minutes.
Toast bread on the outer ring of the FireDisc, spread one side with HABE Mayo, top with pepper jack cheese, lettuce, tomato, onions, and bacon. Warm sandwiches over medium low heat in the FireDisc to melt the cheese and enjoy!