Pin This The first time I made bacon jam, I was honestly just trying to use up a surplus of bacon from a brunch that got canceled. My entire apartment smelled like a smokehouse for days, and my roommate kept wandering into the kitchen, looking equal parts confused and delighted. When I spread it on a grilled cheese later that week, something clicked—a sweet, smoky, caramelized condiment that turned an ordinary sandwich into something people still ask me about years later.
I made these for a rainy Tuesday dinner with friends last fall, and the silence that fell over the table when everyone took their first bite was actually kind of hilarious. Someone finally said, 'I'm never eating regular grilled cheese again,' and honestly, I haven't either.
Ingredients
- Thick-cut bacon, chopped: Thick-cut gives you better texture after the long simmer, and chopping before cooking means more surface area for rendering
- Yellow onion, finely diced: The onion nearly dissolves into the jam, adding sweetness without identifiable chunks
- Brown sugar: This is what creates that caramelized, almost candy-like consistency as everything reduces down
- Apple cider and balsamic vinegar: The duo cuts through the richness and gives the jam a subtle tang that keeps you coming back for another bite
- Maple syrup: Use the real stuff here—fake maple syrup has an weird aftertaste that becomes obvious when it's concentrated
- Sharp cheddar: Sharp cheddar brings the bold, punchy flavor that stands up to the intense bacon jam
- Gruyère: Gruyère melts beautifully and adds a nutty complexity that pairs perfectly with the smoky jam
- Sourdough or country bread: Sturdy bread is non-negotiable here—flimsy slices will collapse under the weight of all that cheese and jam
Instructions
- Cook the bacon until crispy:
- Let the bacon render out in a skillet over medium heat until it's noticeably crispy, about 8 to 10 minutes. You want those bacon pieces to hold their texture through the long simmer ahead.
- Caramelize the onion in the bacon fat:
- Remove the bacon but leave about a tablespoon of fat in the pan, then cook the onion until it's deeply browned and sweet, 8 to 10 minutes. Stir in the garlic for just a minute—you want it fragrant, not burnt.
- Simmer everything into jam:
- Return the bacon to the pan and add the brown sugar, vinegars, maple syrup, smoked paprika, and pepper. Keep it at a low simmer, stirring often, until the mixture looks thick and sticky, about 10 minutes.
- Assemble the sandwiches:
- Spread bacon jam on four slices of bread, then pile on both cheeses and top with the remaining bread slices. Press down gently to help everything settle.
- Butter the exterior of each sandwich:
- Spread softened butter generously on the outside of each sandwich—this is what creates that golden, crispy crust that makes grilled cheese so satisfying.
- Grill until golden and melty:
- Cook the sandwiches in a nonstick skillet over medium-low heat for 3 to 4 minutes per side. You want the bread deeply golden and the cheese oozing out just slightly at the edges.
- Let them rest before slicing:
- Wait 1 to 2 minutes before cutting into the sandwiches. This brief rest lets the cheese set slightly so it doesn't all ooze out the moment you slice.
Pin This This sandwich became my go-to for those nights when nothing sounds better than food that hugs you back. It's the kind of meal that turns a bad week around or makes a good Friday feel like a celebration.
Make-Ahead Magic
The bacon jam can be made up to two weeks ahead and stored in an airtight container in the refrigerator. In fact, the flavors meld and deepen over a day or two, so it's often better the second time you use it.
Cheese Substitutions That Work
Smoked gouda brings an extra layer of smokiness that plays beautifully with the bacon jam, while fontina melts like a dream and adds a mild, nutty flavor. Just stick with cheeses that melt well and have some character—mild cheeses will disappear completely.
Serving Ideas
A simple side of tomato soup feels obvious for a reason, but a crisp green salad with a sharp vinaigrette cuts through the richness surprisingly well. If you want to lean into the indulgence, serve with extra bacon jam on the side for dipping.
- Add a few thin tomato slices inside before grilling for acidity and moisture
- A handful of arugula adds a peppery bite that balances all the richness
- Pair with a cold apple cider or a light, crisp lager to complete the experience
Pin This Make a double batch of the bacon jam—trust me, you'll find yourself putting it on burgers, stirring it into mac and cheese, and eating it straight off a spoon.
Recipe FAQs
- → How is the bacon jam prepared?
Cook thick-cut bacon until crisp, then sauté diced onions and garlic in the rendered fat. Combine with brown sugar, vinegar, maple syrup, and spices, simmering until thick and jam-like.
- → What cheeses work best in the sandwich?
Sharp cheddar and Gruyère melt smoothly and provide a rich, tangy flavor, complementing the smoky-sweet bacon jam perfectly.
- → Can I use different bread types?
Sourdough or country bread is ideal for its sturdy texture and flavor, but any rustic bread with a firm crust works well.
- → How to achieve a crispy, golden crust?
Butter the outside of the bread slices generously and grill on medium-low heat, flipping every few minutes until both sides are golden and crisp.
- → Are there suggested additions for variety?
Try adding tomato slices or fresh arugula before grilling for added freshness and texture contrast.