Bacon Jam Grilled Cheese (Printable)

A rich sandwich combining smoky bacon jam and melted sharp cheeses on buttery toasted bread.

# Ingredient List:

→ 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

# How to Make:

01 - In a skillet over medium heat, cook chopped bacon 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 pan and cook over medium heat until caramelized, around 8 to 10 minutes. Stir in minced garlic and cook an additional minute.
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 thickened and jam-like, about 10 minutes. Remove from heat and cool slightly.
04 - Arrange bread slices on a flat surface. Spread a generous portion of bacon jam on four slices. Layer sliced cheddar and Gruyère cheese evenly, then top with remaining bread slices to form sandwiches.
05 - Spread softened unsalted butter evenly on the outside faces of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes on each side until the bread is golden brown and cheese has melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • The smoky sweetness cuts through rich melted cheese like a knife through warm butter
  • One batch of bacon jam means fancy sandwiches for days and a kitchen that smells incredible
  • The sourdough gets perfectly crisp while the cheese turns into that ideal molten state that stretches when you pull it apart
02 -
  • The bacon jam can be made up to a week ahead and kept in the refrigerator, which actually makes the sandwich assembly much faster
  • Medium-low heat is crucial because high heat burns the bread before the cheese has time to melt properly
  • A slightly weighted press like another heavy skillet on top helps the cheese melt evenly and creates beautiful grill marks
03 -
  • Use a box grater to grate cold butter directly onto the bread if you forgot to soften it ahead of time
  • Low and slow cooking prevents the butter from burning and gives the cheese time to melt completely
  • Cut sandwiches on the diagonal for that classic diner look and easier eating
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