Bacon Jam Grilled Cheese (Printable)

Buttery sourdough sandwiches layered with sharp cheddar, Gruyère, and smoky-sweet bacon jam.

# What You'll 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 - 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

# Directions:

01 - In a skillet over medium heat, cook bacon until crispy, about 8 to 10 minutes. Transfer bacon to paper towels, leaving 1 tbsp bacon fat in the pan.
02 - Add diced onion to the pan and cook until golden and caramelized, about 8 to 10 minutes. Stir in minced garlic and cook for an additional minute.
03 - Return cooked bacon to the pan. Stir in brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer over low heat, stirring frequently, until thick and jam-like, approximately 10 minutes. Remove from heat and let cool slightly.
04 - Arrange bread slices on a work surface. Spread a generous layer of bacon jam on four slices. Layer with cheddar and Gruyère cheese, then top with remaining bread slices.
05 - Butter the exterior sides of each sandwich evenly.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is fully melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The bacon jam is a sweet-smoky revelation that makes you feel like you've discovered something most people don't know about.
  • Gruyère and sharp cheddar together create this impossible depth that melts like a dream without getting greasy.
  • You'll actually *want* to make the bacon jam again—it's addictive on everything.
02 -
  • The bacon jam thickens significantly as it cools, so if you're tasting it in the pan and it seems a bit loose, trust the process—it'll be perfect by the time you assemble.
  • Don't skimp on the butter on the outside of the sandwich; that's what gives you the crust everyone remembers.
  • Sharp cheddar and Gruyère together is the non-negotiable pair; they balance each other in a way softer cheeses can't match.
03 -
  • The key to a truly melted middle is medium-low heat and patience; rushing with high heat burns the outside before the cheese softens inside.
  • If your bacon jam seems too liquidy after simmering, don't panic—it continues to thicken as it cools, and you can always add a minute or two of cooking if needed once it's cool and you judge the final texture.
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