bacon jam + grilled cheese

Photograph by Nathalia Rocha

Bacon Jam

Serving Size:
one cup
30 minutes
easy…crazy easy


  • 1 lb. bacon, cut into 1″ pieces
  • 1/2 red onion, finely chopped
  • 4 green onions, finely chopped
  • 4 cloves garlic, minced
  • 1/2 c. brown sugar
  • 1/4 c. pure maple syrup
  • 1/3 c. apple cider vinegar


  1. In a large non-stick skillet, over medium heat, cook bacon until crispy. Transfer bacon to a paper towel, reserving about two tablespoons of bacon fat in the pan.
  2. Reduce heat to medium-low. Add red and green onions to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
  3. Stir in garlic, brown sugar, maple syrup, vinegar and cooked bacon.
  4. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
  5. Let cool slightly before transferring to a jar. Serve with EVERYTHING!

grilled cheese

Serving Size:
10 minutes


  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 1 slice provolone cheese
  • 1 slice cheddar cheese
  • 1 slice mozzarella cheese
  • 1 slice gouda cheese
  • 2 schmears bacon jam (see above)


  1. Heat a cast iron pan to medium- medium high heat – do not get the pan so hot that it is smoking – it will burn the bread and not melt your cheese.
  2. Generously lather the sourdough bread with butter and place face down in the center of the skillet.
  3. Add cheeses (any cheese) just make sure it looks like too much cheese – then add one more slice.
  4. Scoop the bacon jam on the top of the cheeses, butter the top of the bread and place on top of the bacon jam.
  5. Peak at the bottom bread, if it’s golden brown – FLIP
  6. Place another cast iron – or heavy pan, on top of the golden toasted side – kill the heat – watch it melt. Eat immediately
  7. Repeat

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