Bacon Jam Grilled Cheese (Printable)

Golden toasted bread layered with melted cheese and smoky-sweet bacon jam, rich and flavorful.

# 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 tbsp brown sugar
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp balsamic vinegar
07 - 1 tbsp maple syrup
08 - 1/2 tsp smoked paprika
09 - 1/4 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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The bacon jam is genuinely addictive and transforms a comfort classic into something unexpected and craveable.
  • It's impressive enough to serve to guests but foolproof enough that even a rushed weeknight dinner feels special.
  • You'll find yourself spreading extra bacon jam on toast, eggs, and pretty much anything else in sight.
02 -
  • The bacon jam must actually simmer and thicken; if you rush this step or cook it on too high heat, you'll end up with soupy onions instead of a proper jam that stays put inside the sandwich.
  • Using medium-low heat for cooking the sandwiches is genuinely crucial—I learned this the hard way when impatient medium-high heat gave me burnt exteriors and barely-melted cheese, a combination that tastes like regret.
03 -
  • Softened butter is the secret to golden crust—cold butter tears your bread instead of spreading it evenly and sealing in the moisture.
  • The moment you can smell the cheese getting fragrant when you flip the sandwich, you're about thirty seconds away from perfect.
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