Save to Pinterest The first time I made bacon jam, I stood over the stove stirring onions and thought there was no way this would work. But then the smell hit that incredible mix of smoky bacon and caramelized onions and I realized I might have accidentally created something dangerous. My roommate wandered into the kitchen looking confused and asked what I was making. We ended up eating half the jam straight from the pan with spoons before it even occurred to me to put it on a sandwich.
I made these sandwiches during a particularly rainy weekend when my best friend came over to marathon watch our favorite show. We were supposed to eat like responsible adults with salads and everything but after one bite of that first sandwich the vegetables got completely ignored. Something about the combination of warm crunchy bread and that sticky sweet bacon filling makes everything else feel optional.
Ingredients
- Thick-cut bacon chopped: Thick cut gives you better texture and more substantial pieces in the jam dont use thin slices or theyll disappear
- Yellow onion finely diced: Yellow onions become sweeter as they cook creating that crucial caramelized backbone that makes the jam irresistible
- Garlic minced: Adds that savory depth that keeps the jam from being too sweet and balances all the rich elements
- Brown sugar: Creates that caramel texture and helps everything meld into a spreadable consistency
- Apple cider vinegar and balsamic vinegar: These two acids cut through the fat and add brightness that prevents the jam from feeling too heavy
- Maple syrup: Rounds out the sweetness with something more complex than plain sugar
- Smoked paprika: Reinforces the smoky bacon flavor and adds that beautiful deep color
- Sharp cheddar sliced: Sharp cheddar has enough punch to stand up to the bold bacon jam without getting lost
- Gruyère cheese sliced: Gruyère melts beautifully and adds that nutty sophisticated note that makes this feel fancy
- Sourdough or country bread: Sturdy enough to hold everything together and develops the perfect crunch when buttered and griddled
- Unsalted butter softened: Unsalted lets you control the seasoning and softened spreads easily without tearing the bread
Instructions
- Cook the bacon until perfectly crispy:
- In a skillet over medium heat cook the chopped bacon until its crispy and the fat has rendered about 8 to 10 minutes. Transfer the bacon to a paper towel lined plate but keep that tablespoon of fat in the pan youll want all that flavor.
- Caramelize the onions:
- Add the diced onion to the bacon fat and cook until theyre deeply golden and soft stirring occasionally about 8 to 10 minutes. Stir in the minced garlic and let it cook for just one minute more until fragrant.
- Build the jam:
- Return the crispy bacon to the pan and add the brown sugar apple cider vinegar balsamic vinegar maple syrup smoked paprika and black pepper. Turn the heat to low and simmer stirring often until the mixture is thick and jammy about 10 minutes.
- Let it cool slightly:
- Remove the jam from the heat and let it cool for a few minutes itll thicken up slightly and spread more easily.
- Assemble like youre building something important:
- Lay out all eight bread slices and spread a really generous layer of bacon jam on four of them. Layer sharp cheddar and Gruyère on top of the jam then place the remaining bread slices on top to complete each sandwich.
- Butter the exterior:
- Spread softened butter on the outside of each sandwich making sure you cover every inch that will touch the pan. This is what creates that golden crispy crunch.
- Grill until golden perfection:
- Heat a nonstick skillet over medium low heat and cook the sandwiches for 3 to 4 minutes per side. You want them golden brown and the cheese should be completely melted inside.
- Rest before slicing:
- Let the sandwiches rest for 1 to 2 minutes before cutting them. This small wait keeps the cheese from oozing out everywhere when you slice.
Save to Pinterest These grilled cheeses have become my go to when friends need cheering up or when its been one of those weeks where nothing goes right. Something about the combination of crispy buttery bread and that sweet smoky filling feels like a hug from the inside out.
The Bread That Makes It Better
Sourdough is my absolute favorite here because the tang and sturdy texture hold up beautifully to all that rich filling. Country bread works just as well especially if its a day or two old and can develop an even better crunch. Whatever bread you choose make sure its not too thin or it might collapse under the weight of the cheese and jam.
Cheese Beyond the Basics
The cheddar and Gruyère combo is classic but smoked gouda adds incredible depth if you want to double down on the smoky flavor. Fontina melts like a dream and brings a mild nutty sweetness that pairs surprisingly well with the bacon jam. Mix and match until you find the combination that makes you do that little happy wiggle when you take the first bite.
Make It Your Own
Sliced heirloom tomatoes add a bright acidic contrast that cuts through all the richness. A handful of arugula brings a peppery fresh bite that makes the sandwich feel slightly less indulgent even though we all know it absolutely is. Some people love a thin layer of Dijon mustard on the bread to add another layer of flavor complexity.
- Try adding a slice of tomato before grilling for extra moisture
- Fresh arugula adds a nice peppery contrast after grilling
- A thin layer of mustard on the bread before assembly adds zing
Save to Pinterest Theres something wonderfully uncomplicated about a sandwich that feels this special and comforting. Hope it becomes one of those recipes you turn to without even thinking about it.
Recipe FAQs
- → How is the bacon jam prepared?
The bacon is cooked until crispy, then combined with caramelized onions, garlic, brown sugar, apple cider and balsamic vinegars, maple syrup, smoked paprika, and black pepper, simmered until thick and jammy.
- → What cheeses are used for the sandwich?
Sharp cheddar and Gruyère cheeses provide a balanced sharpness and creaminess that melt well inside the sandwich.
- → Can I substitute different bread types?
Sourdough or country bread works best for its sturdy texture and flavor, but other crusty breads can be used as alternatives.
- → How is the sandwich cooked for best results?
Butter the bread outsides and cook each side in a skillet over medium-low heat until golden brown and cheese is melted thoroughly.
- → Are there suggested add-ons to enhance flavor?
Adding tomato slices or fresh arugula inside the sandwich before grilling adds a fresh and peppery note that complements the savory layers.