Bacon Jam Grilled Cheese (Print-Friendly)

Golden sourdough sandwiches layered with smoky bacon jam and melted cheddar and Gruyère cheese.

# 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 It:

01 - In a skillet over medium heat, cook bacon until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon bacon fat in the pan.
02 - Add diced onion to the pan and cook over medium heat until caramelized, around 8 to 10 minutes. Stir in minced garlic and cook for an additional minute.
03 - Return cooked 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 the mixture thickens and becomes jam-like, approximately 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 with sharp cheddar and Gruyère cheese, then cover with remaining bread slices.
05 - Spread softened unsalted butter evenly on the outer sides of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese has melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam is pure umami magic, the kind of thing that makes people ask what your secret ingredient is.
  • It's easier to pull off than it looks, which means you'll actually make it again instead of just thinking about it.
  • Those two cheeses together create a flavor that's somehow both comforting and unexpectedly sophisticated.
02 -
  • Don't skip the cooling step for the bacon jam—if it's still hot when you assemble, it'll make the bread soggy and the cheese won't meld the way it should.
  • Using medium-low heat instead of cranking up the burner is the difference between a perfectly melted sandwich and one where the outside burns before the cheese catches up.
  • The two vinegars matter because they work differently—one is bright and sharp, the other is dark and deep, and together they create balance.
03 -
  • Make the bacon jam ahead of time—it keeps in the refrigerator for up to a week, which means you can have an elevated lunch whenever you want without the full cook time.
  • Let your butter sit at room temperature for 10 minutes before spreading it, so you're not tearing the bread and creating an uneven surface.
  • If you catch one side browning too fast, move the sandwich to a cooler part of the skillet or lower the heat slightly—recovery is always possible.
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