Bacon Jam Grilled Cheese (Printable)

A decadent melt of sharp cheddar, Gruyère, and smoky-sweet bacon jam on toasted bread.

# What You’ll 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

# 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, reserving 1 tablespoon bacon fat in the pan.
02 - Add diced onion to the pan with bacon fat and cook until caramelized, about 8 to 10 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 - Return crispy bacon to the pan. Add 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 let cool slightly.
04 - Lay out bread slices and spread a generous layer of the prepared bacon jam on four slices. Top each with sliced cheddar and Gruyère cheeses, then cover with the remaining bread slices.
05 - Butter the outsides of each sandwich evenly to ensure a golden crust when cooking.
06 - Heat a nonstick skillet over medium-low heat. Cook the sandwiches 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Top Suggestions:

01 -
  • The bacon jam is thick, smoky, and sweet—it's basically all the flavor in one spoonful.
  • Two cheeses melting together create this incredible creamy-sharp contrast that elevates everything.
  • You can make the jam ahead and have it waiting, turning this into a weeknight win.
02 -
  • The bacon jam is really the star—don't rush the caramelizing of the onions or you'll end up with raw onion texture breaking through.
  • Medium-low heat on the skillet is not negotiable; too high and your bread burns before the cheese melts.
  • Cooling the jam slightly before assembly keeps the cheese from melting before you get the sandwich together.
03 -
  • Make your bacon jam the day before and store it in the fridge; cold jam actually spreads more cleanly and evenly.
  • A cast-iron skillet holds heat more steadily than nonstick, which can help you get a more even golden crust if you have one.
  • If you want to feed a crowd, you can assemble all the sandwiches and keep them in the fridge for up to 2 hours before cooking, then cook them fresh to order.
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