Bacon Jam Grilled Cheese (Printable version)

Smoky-sweet bacon jam and sharp cheeses melted on golden, buttery sourdough bread for a rich sandwich.

# What you need:

→ Bacon Jam

01 - 8 ounces 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 ounces sharp cheddar cheese, sliced
12 - 4 ounces Gruyère cheese, sliced
13 - 4 tablespoons unsalted butter, softened

# How to Make It:

01 - In a skillet over medium heat, cook bacon until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, keeping 1 tablespoon of bacon fat in the pan.
02 - Add diced onion to the pan and cook until caramelized, around 8 to 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 gently on low heat, stirring frequently, until thick and jam-like, about 10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange bread slices on a work surface. Spread a generous layer of bacon jam on four slices. Layer sharp cheddar and Gruyère cheese over the jam, then cover with remaining bread slices.
05 - Spread softened unsalted butter on the outside faces of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Grill sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese has fully melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam is so good you'll find yourself spreading it on everything, not just sandwiches.
  • Two cheeses melt into this luxurious, complex layer that plain cheddar could never achieve alone.
  • Looks impressive enough to serve to guests, but honestly takes less time than ordering takeout.
02 -
  • Medium-low heat is your friend; run too hot and the bread burns before the cheese melts, leaving you with a charred exterior and cold filling inside.
  • Letting the bacon jam cool slightly before assembly prevents the bread from getting soggy and helps the cheese melt more evenly.
  • Pre-sliced cheese is perfectly fine and honestly makes this easier—no need to grate if you don't want to.
03 -
  • If your bacon jam starts looking too thick before it's jammy, add a splash of water rather than more vinegar to thin it without changing the flavor balance.
  • Room-temperature butter spreads easier and more evenly than cold butter, and that even coverage is what gives you consistent golden-brown bread every time.
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