Bacon Jam Grilled Cheese (Printable View)

Golden sourdough sandwiches layered with cheddar, Gruyère, and smoky-sweet bacon jam for rich flavor.

# Ingredient List:

→ Bacon Jam

01 - 8 oz thick-cut bacon, chopped
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp brown sugar
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp balsamic vinegar
07 - 1 tbsp maple syrup
08 - ½ tsp smoked paprika
09 - ¼ tsp 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 tbsp unsalted butter, softened

# How to Make:

01 - In a skillet over medium heat, cook bacon until crispy, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
02 - Add diced onion to the pan; cook until caramelized, approximately 8–10 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Return bacon to the pan. Incorporate brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer on low heat, stirring frequently, until the mixture thickens and becomes jam-like, about 10 minutes. Remove from heat and let cool slightly.
04 - Arrange bread slices. Spread a generous layer of bacon jam on four slices. Top with sliced cheddar and Gruyère cheeses, then cover with remaining bread slices.
05 - Spread softened unsalted butter on the exterior sides of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3–4 minutes per side until golden brown and cheeses are fully melted.
07 - Allow sandwiches to rest for 1–2 minutes before slicing and serving.

# Expert Tips:

01 -
  • The bacon jam is addictive enough that you'll find yourself making it just to have on hand for everything from toast to charcuterie boards.
  • It transforms an everyday sandwich into something that feels indulgent without requiring any fancy technique or special equipment.
  • You get that perfect contrast of sweet, salty, smoky, and buttery all in one bite, and it justifies eating grilled cheese as a legitimate meal.
02 -
  • Bacon jam improves with time, so making it a day ahead means the flavors deepen and meld together, and you can just assemble and grill when hunger strikes.
  • Medium-low heat is your friend here because if your skillet is too hot, the bread will burn before the cheese inside has a chance to fully melt, leaving you with a crunchy outside and cold cheese inside.
  • Don't skimp on the vinegar balance, because too much sugar makes it cloying and too much vinegar makes it sharp, but the combination of both creates something complex and crave-worthy.
03 -
  • Make your bacon jam when you have time and store it in the refrigerator for up to two weeks, giving you an excuse to make these sandwiches on a moment's notice without the prep work.
  • If your skillet sticks or the butter starts to brown too quickly, turn down the heat and let each sandwich cook a little longer; rushing this step leads to burnt bread and cold cheese inside.
  • Toast your bread lightly before assembling if you want extra structure, especially useful if your bread is softer or you're adding wet ingredients like tomato.
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