Bacon Jam Grilled Cheese (Printer-Friendly)

Sourdough sandwiches filled with sharp cheddar, Gruyère, and a smoky-sweet bacon jam layer.

# What You Need:

→ Bacon Jam

01 - 8 oz thick-cut bacon, chopped
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tablespoons brown sugar
05 - 1 tablespoon apple cider vinegar
06 - 1 tablespoon balsamic vinegar
07 - 1 tablespoon maple syrup
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon black pepper

→ Grilled Cheese

10 - 8 slices sourdough or country bread
11 - 8 oz sharp cheddar cheese, sliced
12 - 4 oz Gruyère cheese, sliced
13 - 4 tablespoons unsalted butter, softened

# Steps:

01 - In a skillet over medium heat, cook chopped bacon until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
02 - Add the diced onion to the skillet and cook until caramelized, approximately 8 to 10 minutes. Stir in minced garlic and cook for 1 more minute.
03 - Return the bacon to the skillet. Stir in brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer on low heat, stirring often, until the mixture thickens and achieves a jam-like consistency, about 10 minutes. Remove from heat and let cool slightly.
04 - Lay out bread slices and spread a generous layer of bacon jam on four slices. Top each with sliced cheddar and Gruyère cheese, then cover with the remaining bread slices.
05 - Spread softened unsalted butter evenly on the outsides of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese melts.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The bacon jam tastes like you spent hours in the kitchen, but it takes just 30 minutes from start to finish.
  • You get those crispy, buttery bread exteriors with molten cheese and a flavor punch that's sweet, smoky, and completely addictive.
  • It's the kind of sandwich that makes people ask for the recipe before they even finish eating.
02 -
  • Don't skip the cooling step on your bacon jam—if it's too hot when you assemble the sandwich, it'll make the bread soggy and the cheese won't melt evenly.
  • Medium-low heat on the skillet is the difference between a golden exterior and a burnt one that's still cold inside.
  • Pre-sliced cheese melts faster and more evenly than shredded, so use it here unless you're shredding right before cooking.
03 -
  • Low and slow on the caramelized onions makes them taste like you spent 30 minutes on them alone, and that depth is what separates this jam from just bacon and sugar.
  • Keeping the bacon jam slightly thick rather than wet means it stays where you put it and doesn't migrate out the sides of the sandwich when you grill it.
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