Bacon Jam Grilled Cheese (Print Version)

Buttery sourdough layered with sharp cheddar, Gruyère, and smoky-sweet bacon jam for a rich, melty sandwich.

# Components:

→ 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 a paper towel-lined plate, leaving 1 tablespoon bacon fat in the skillet.
02 - Add diced onion to the skillet and cook until caramelized, approximately 8 to 10 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 - Return cooked bacon to the skillet. Incorporate 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, about 10 minutes. Remove from heat and allow to cool slightly.
04 - Lay out the bread slices. Spread a generous layer of bacon jam on four slices. Top each with sliced sharp cheddar and Gruyère cheeses, then cover with remaining bread slices.
05 - Spread softened unsalted butter evenly on the outside surfaces of each sandwich.
06 - Heat a non-stick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese has fully melted.
07 - Allow the sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam is sticky, complex, and keeps in the fridge for almost two weeks, which means you're basically making multiple sandwiches worth of joy in one go.
  • It comes together in under an hour and feels fancy enough to serve to people without anyone knowing you barely tried.
  • The combination of sharp cheddar and Gruyère creates this nutty, melty depth that makes the whole thing taste intentional rather than lucky.
02 -
  • The bacon jam absolutely continues to thicken as it cools, so it'll look slightly looser than you expect when you take it off the heat—trust that it'll firm up.
  • Medium-low heat is non-negotiable; medium heat will brown the bread too fast and leave the cheese barely melted, which is disappointing in a way that's hard to recover from.
  • If you're making this ahead, the jam keeps beautifully for about 10 days refrigerated, and you can even freeze it in ice cube trays for perfect portions.
03 -
  • Make the bacon jam in a slightly larger batch than you think you need and keep it in the fridge—you'll suddenly find yourself thinking about bacon jam sandwiches in moments you never expected.
  • If your pan is too hot, the bread browns before the cheese fully melts; if it's too cool, you'll end up with a warm, soft sandwich instead of a crispy-outside-creamy-inside situation.
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