Bacon Jam Grilled Cheese (Printer View)

A smoky-sweet bacon jam and melty cheddar combine on toasted sourdough for a rich sandwich.

# 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

→ Sandwich

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 of bacon fat in the pan.
02 - Add diced onions to the skillet and cook until caramelized, approximately 8 to 10 minutes. Stir in minced garlic and cook for an additional minute.
03 - Return bacon to the pan, then 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 allow to cool slightly.
04 - Lay out bread slices and spread a generous layer of bacon jam on four slices. Arrange cheddar and Gruyère cheese on top, then cover with the remaining bread slices.
05 - Spread softened unsalted butter evenly on the outside surfaces of each sandwich.
06 - Heat a non-stick skillet over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
07 - Let the sandwiches rest for 1 to 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The bacon jam is a game-changer that makes any grilled cheese feel intentional and special.
  • You can make the jam ahead and keep it in the fridge, turning a lazy lunch into something that tastes like you planned it.
  • It proves that the best improvements to classics come from just one brilliant addition.
02 -
  • The bacon jam thickens as it cools, so it might look looser than you expect while it's still warm, which is exactly right.
  • Cooking on medium-low is not a suggestion, higher heat will burn the outside of your bread before the cheese melts inside.
  • Softened butter is your friend here, because cold butter tears the bread and melted butter soaks it, but softened butter spreads like a dream.
03 -
  • Make the bacon jam in a batch and keep it in the fridge for up to two weeks, turning any lunch into something special without the effort.
  • A cast-iron skillet holds heat more evenly than nonstick if you have one, giving you a more consistent golden crust on your bread.
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