Bacon Jam Grilled Cheese (Printer-friendly)

Layers of sharp cheddar, Gruyère, and smoky-sweet bacon jam melted between buttery sourdough slices.

# What You 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

# Steps:

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 pan.
02 - Add diced onion to the pan and cook over medium heat until caramelized, about 8 to 10 minutes. Stir in minced garlic and cook for 1 minute more.
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 thick and jammy, about 10 minutes. Remove from heat and let cool slightly.
04 - Lay out bread slices. Spread a generous amount of bacon jam on four slices. Layer cheddar and Gruyère cheese over the jam, then top each with remaining bread slices.
05 - Spread softened butter evenly over the outside of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese has melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Top Tips:

01 -
  • The bacon jam brings a smoky-sweet depth that makes regular grilled cheese taste like you forgot what you were missing.
  • Two kinds of cheese create this perfect balance where the sharp cheddar cuts through the richness while Gruyère adds that melt-in-your-mouth luxury.
  • It looks impressive enough to serve to guests but comes together in less than an hour, which means you can actually eat it while still hungry.
02 -
  • Don't skip the caramelization step with the onions—rushing through it leaves you with raw onion bite instead of the sweet backbone that makes the bacon jam actually taste like jam.
  • Medium-low heat on the skillet is non-negotiable; too hot and your bread burns before the cheese even thinks about melting, too low and you end up with soggy bread that steams instead of crisps.
03 -
  • Make the bacon jam when you have time and store it in the fridge for up to two weeks—suddenly you can assemble one of these sandwiches in five minutes when you need something that tastes like you actually tried.
  • If your butter is too cold to spread smoothly, leave it on the counter for ten minutes; cold butter tears the bread instead of creating that smooth golden exterior.
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