Bacon Jam Grilled Cheese (Printable)

A rich, cheesy sandwich featuring smoky bacon jam and melted cheddar & Gruyère on toasted sourdough bread.

# 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

# Directions:

01 - In a skillet over medium heat, cook 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 until caramelized, about 8 to 10 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Return bacon to the skillet. Add brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Simmer on low, stirring frequently, until thick and jam-like, about 10 minutes. Remove from heat and let cool slightly.
04 - Lay out bread slices. Spread a generous layer of bacon jam on four slices. Top each with cheddar and Gruyère cheeses, then cover with remaining bread slices.
05 - Spread softened butter on the outside surfaces of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches 3 to 4 minutes per side until bread is golden brown and cheese is melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The bacon jam brings a sophisticated smoky-sweet depth that transforms a simple grilled cheese into something restaurant-worthy.
  • Two cheeses work together—sharp cheddar for bite, Gruyère for creamy richness—creating a flavor complexity that makes every bite interesting.
  • It's completely approachable despite feeling fancy, which means you can actually make it on a weeknight or pull it together for guests without stress.
02 -
  • Never skip letting the bacon jam cool—adding it hot to the sandwich guarantees it'll melt the cheese unevenly and slip right out the sides when you cook it.
  • Those 8-10 minutes of onion caramelization aren't optional; they're where the sauce develops depth and sweetness that makes the whole thing work.
03 -
  • Make the bacon jam ahead and keep it in a jar in the fridge—it actually tastes better after a day or two as the flavors settle and deepen.
  • Medium-low heat is non-negotiable; high heat burns the bread before the cheese melts, and nobody wants that disappointment.
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