Bacon Jam Grilled Cheese (Printable Version)

A smoky-sweet bacon jam layered with cheddar and Gruyère between golden buttery 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

# Steps:

01 - In a skillet over medium heat, cook chopped bacon until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, leaving 1 tablespoon of rendered fat in the pan.
02 - Add diced onion to the skillet and cook until caramelized, approximately 8 to 10 minutes. Stir in minced garlic and continue cooking for an additional minute.
03 - Return bacon to the pan. Stir in brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Reduce heat to low and simmer, stirring frequently, until thickened to a jam-like consistency, about 10 minutes. Remove from heat and let cool slightly.
04 - Arrange bread slices on a work surface. Spread a generous layer of bacon jam on four slices. Layer sharp cheddar and Gruyère cheese on top, then cover with remaining bread slices to form sandwiches.
05 - Spread softened butter evenly on the outer faces of each sandwich.
06 - Heat a nonstick skillet over medium-low heat. Cook sandwiches 3 to 4 minutes per side until the bread is golden brown and cheese has melted.
07 - Allow sandwiches to rest for 1 to 2 minutes before slicing and serving.

# Expert Pointers:

01 -
  • The bacon jam gives you that smoky-sweet depth that makes every bite feel indulgent without being heavy.
  • Gruyère and sharp cheddar together create a complexity that plain cheese can't touch, melting into pockets of umami.
  • You get restaurant-quality results in under an hour, and half of that is just the jam simmering on its own.
02 -
  • If your jam is still loose after 10 minutes of simmering, crank the heat up slightly for the last couple of minutes—evaporation is what creates that thick, spreadable texture.
  • Never make the jam and immediately assemble the sandwiches; let it cool to room temperature so it doesn't melt the cheese before the bread even touches the skillet.
  • Low heat is non-negotiable for the grilled cheese—high heat burns the bread before the cheese melts, and nobody wants that.
03 -
  • Use a nonstick skillet or seasoned cast iron if you have it—it prevents the butter from browning too fast and gives you more control over the crust color.
  • If you're making multiple sandwiches, keep the first ones warm in a low oven while you finish the others—nobody wants cold cheese.
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