Bacon Jam Grilled Cheese (Print)

Golden grilled sandwich layered with smoky bacon jam and melty sharp cheddar and Gruyère.

# What You'll 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 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon black pepper

→ Grilled Cheese

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

# Directions:

01 - Cook chopped bacon in a skillet over medium heat until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, leaving 1 tablespoon bacon fat in the pan.
02 - Add diced onion to the skillet and cook until caramelized, 8 to 10 minutes. Stir in minced garlic and cook for an additional minute.
03 - Return bacon to the pan and add brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer over low heat, stirring frequently until thickened and jam-like, approximately 10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange bread slices on a work surface. Spread a generous portion of bacon jam onto four slices, then layer with cheddar and Gruyère cheese. Top with remaining bread slices to form sandwiches.
05 - Evenly butter the exterior sides of each sandwich.
06 - Preheat a nonstick skillet over medium-low heat. Cook sandwiches 3 to 4 minutes per side until golden brown and cheese is melted.
07 - Remove sandwiches from skillet and let rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam tastes like caramelized barbecue meets sweet and savory depth, transforming a simple sandwich into something craveable.
  • Combining sharp cheddar with creamy Gruyère creates a cheese pull that feels almost luxurious without any pretension.
  • This is the kind of sandwich that works equally well for a quick lunch or impressing someone with your kitchen confidence.
02 -
  • Medium-low heat is not a suggestion—high heat burns the bread before the cheese inside finishes melting, and you'll end up with a crispy exterior and cold cheese, which is a tragedy.
  • Let your bacon jam cool slightly before assembling; if it's still steaming hot, it'll wilt the bread and make everything soggy before it even hits the pan.
  • A nonstick skillet makes this so much easier than stainless steel—the butter won't stick and grab, and you'll have way more control over that golden-brown moment.
03 -
  • The secret to perfect melting is keeping your skillet at medium-low instead of medium—it gives the cheese time to melt all the way through before the bread burns.
  • Make extra bacon jam and keep it on hand; it elevates everything from morning eggs to evening burgers, and people lose their minds when they realize what's in it.
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