Save The first time I made bacon jam, I stood over the stove spooning it straight from the jar. My roommate walked in, caught me red-handed, and asked if I was planning to actually serve it or just eat it all standing there. That batch never made it to grilled cheese form, but I promised myself next time I exercise some restraint. Now this sandwich is the reason I always keep a jar in the fridge.
I made these for a rainy Sunday lunch when my cousin came over complaining about her terrible week. We ate them in comfortable silence at the counter, shoulders brushing, until she finally looked up and said this sandwich just fixed everything. Food cannot solve all problems, but bacon jam grilled cheese comes surprisingly close sometimes.
Ingredients
- Thick-cut bacon: Thin bacon disappears into the jam, but thick-cut keeps its texture so you get those chewy, smoky bits in every bite
- Yellow onion: The onion caramelizes down into natural sweetness that balances the saltiness of the bacon
- Brown sugar: Helps everything jam up and gives that deep molasses flavor
- Apple cider vinegar: Cuts through the richness just enough so the jam does not feel too heavy
- Balsamic vinegar: Adds an almost imperceptible depth that makes people ask what is in this
- Maple syrup: A subtle backdrop sweetness that ties the smoky and sweet elements together
- Smoked paprika: Reinforces the bacon is smokiness without overpowering the other flavors
- Sourdough bread: The tang and sturdy structure stand up to all that filling without getting soggy
- Sharp cheddar: Provides the bold cheese punch and classic melt
- Gruyère: Brings nutty complexity and that gorgeous cheese pull in photos
- Unsalted butter: Spreads evenly and gives the exterior that perfect golden crunch
Instructions
- Cook the bacon until crispy:
- Chop the bacon into small pieces and cook in a skillet over medium heat for about 8 to 10 minutes, stirring occasionally. You want it nicely browned and crisp but not burned.
- Caramelize the onion:
- Remove the bacon with a slotted spoon, leaving about one tablespoon of fat in the pan. Add the diced onion and cook over medium heat for 8 to 10 minutes until it is deeply golden and soft.
- Build the jam base:
- Stir in the minced garlic and let it cook for just one minute until fragrant, then add the bacon back to the pan along with all the remaining jam ingredients.
- Simmer until thickened:
- Reduce the heat to low and let everything bubble gently for about 10 minutes, stirring often. The mixture should darken, thicken, and look glossy and spreadable.
- Assemble the sandwiches:
- Lay out your bread and spread a generous layer of bacon jam on four slices, then layer on the cheddar and Gruyère. Top with the remaining bread slices.
- Butter the exterior:
- Spread softened butter evenly over the outside of each sandwich, covering every bit of bread for that golden, evenly crisp crust.
- Grill to perfection:
- Cook the sandwiches in a nonstick skillet over medium-low heat for 3 to 4 minutes per side. The bread should turn deep golden brown and the cheese should be completely melted.
- Let them rest briefly:
- Set the sandwiches on a cutting board for 1 to 2 minutes before slicing. This short rest lets the cheese set just enough so it does not all ooze out when you cut.
Save My neighbor texted me at 11pm one night saying she smelled something incredible and was casually hoping for an invitation. I brought over a sandwich and she ate it standing in her kitchen, declared it better than any restaurant version, and immediately asked when I was teaching her to make the jam. Sometimes the best meals are the ones shared in pajamas with no planning at all.
Choosing the Right Bread
Sourdough is ideal because its sturdy structure holds up to all that filling, but country bread or a hearty white sandwich bread work beautifully too. Avoid ultra-soft sandwich bread that will turn soggy under the weight of the jam and melted cheese.
Cheese Pairing Basics
Sharp cheddar provides punch and great melt while Gruyère adds nutty sophistication, but this formula works with many combinations. Try smoked gouda for extra smokiness, fontina for exceptional meltability, or pepper jack if you want a little heat throughout.
Make-Ahead Magic
The bacon jam is genuinely worth making in double batches because it keeps for weeks in the refrigerator and freezes beautifully. Use it on burgers, fold it into scrambled eggs, or spoon it over baked potatoes.
- Warm refrigerated jam slightly before spreading for easier assembly
- Freeze jam in ice cube trays and pop out single servings as needed
- The jam also makes an incredible addition to a charcuterie board
Save Good food shared with people you care about is what turns a recipe into a memory. Enjoy every bite.
Recipe FAQs
- → How do I make the bacon jam?
Cook chopped bacon until crispy, then sauté onions and garlic in the bacon fat. Add brown sugar, vinegars, maple syrup, smoked paprika, and black pepper, simmering until thick and jammy.
- → What cheeses work best in this sandwich?
Sharp cheddar and Gruyère provide a balanced flavor and excellent melting qualities. Smoked gouda or fontina can be used as substitutes for a different twist.
- → Can I add extra ingredients for more flavor?
Yes, slices of tomato or a handful of arugula add freshness and a contrasting texture before grilling.
- → What’s the best way to grill the sandwich?
Butter the outsides of the sandwich and cook in a nonstick skillet over medium-low heat until golden brown on each side and the cheese is fully melted.
- → Are there suggested drink pairings?
A crisp apple cider or a light lager complements the smoky and rich flavors nicely.