Bacon Jam Grilled Cheese (Printable)

A sandwich combining smoky bacon jam and melted sharp cheddar with golden buttery bread.

# 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

# Method:

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 until caramelized, about 8 to 10 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Return bacon to the skillet and add brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer on low heat, stirring frequently, until thick and jam-like, approximately 10 minutes. Remove from heat and let cool slightly.
04 - Arrange bread slices and spread a generous layer of bacon jam on four slices. Top each with sliced cheddar and Gruyère cheeses, then cover with remaining bread slices.
05 - Spread softened unsalted butter on the outsides 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 melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam adds a caramelized depth that regular crispy bacon can't touch—it's smoky, tangy, and just sweet enough.
  • Sharp cheddar and buttery Gruyère together create a cheese flavor that tastes more interesting than either alone.
  • This sandwich somehow feels fancy enough for guests but comes together in under an hour on a regular weeknight.
02 -
  • The bacon jam will continue to thicken as it cools, so pull it off the heat when it looks slightly looser than you want—it'll firm up.
  • Medium-low heat on the skillet is non-negotiable; too high and your bread burns before the cheese melts into that perfect state.
  • Don't skip letting the sandwiches rest after cooking; those extra minutes make the difference between cheese that holds together and cheese that slides out.
03 -
  • Use a nonstick skillet and medium-low heat to avoid battling burnt bread and melted cheese—patience here pays off completely.
  • If you're making four sandwiches and your skillet is small, cook two at a time rather than crowding the pan; they'll brown more evenly and you'll have better control.
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