It’s been far too long since I walked you through the simple joy of putting cheese between bread.
There’s no need for an overly complicated recipe, just a clear, delicious version you can actually make at home.
Sometimes a single bite will transport you back. I still remember a perfect grilled cheese from a long-closed diner — a plain white-bread sandwich, probably made with American singles and an unapologetic amount of butter. It’s simple, nostalgic, and it’s likely where my grilled cheese obsession began.
This grilled cheese is different — elevated, bold, and layered with flavor — but the memory of that diner sandwich still informs every crisp, buttery bite.
I borrowed this idea from my friend Nick the moment he mentioned it. It sounded irresistible, so I made it right away. The components come together in a way that feels decadent yet approachable.
At the heart of this sandwich is smoky bacon jam. Bacon, onion, brown sugar, smoked paprika and a splash of bourbon simmer down into a rich, savory-sweet spread. The cooked mixture gets pureed and reduced until it’s jammy — perhaps not the prettiest thing to photograph, but undeniably delicious. It’s the kind of condiment that pairs with everything.
The exterior of the bread is another secret: herb-stirred butter. Butter blended with fresh basil, oregano and thyme browns quickly in a skillet and forms an irresistibly crisp shell around the sandwich, adding a bright, savory note that balances the sweet bacon jam.
If you enjoy creative grilled cheeses, you’ll love this one. The combination of cold Havarti cheese, peppery arugula and the smoky-sweet bacon jam is layered between thick slices of Italian or ciabatta bread and finished on a hot griddle until the cheese melts and the bread is golden.
Below is the full recipe, organized for clarity so you can recreate it easily. The bacon jam is slightly adapted from a classic version, while the triple herb butter and assembly method are straightforward and forgiving.
Havarti and Arugula Grilled Cheese with Smoky Bacon Jam and Triple Herb Butter
2
Ingredients
Bacon Jam
- 1 pound bacon, chopped
- 1/4 cup diced onion
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons brown sugar (light or dark)
- 1 cup bourbon
- 2 cups low-sodium chicken stock
- 1 tablespoon unsalted butter
Triple Herb Butter
- 6 tablespoons unsalted butter
- 1 tablespoon chopped fresh basil
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped thyme
- 1/8 teaspoon salt
Sandwich
- 4 thick slices Italian or ciabatta bread
- 12 ounces cold Havarti cheese, sliced
- 2 cups baby arugula greens
Instructions
Bacon Jam
- Heat a large Dutch oven over medium-low heat and add the chopped bacon. Cook until the fat renders and a few pieces are crispy. Add the diced onion, smoked paprika, salt and pepper and cook about 5 minutes. Stir in the brown sugar and cook another minute.
- Stream in 3/4 cup bourbon and 1/2 cup chicken stock, scraping up browned bits. Simmer, stirring occasionally, until the liquid reduces and thickens, about 10 minutes. Add the remaining bourbon and 1 cup stock, cook until reduced about 10 minutes, then add the last cup of stock.
- Carefully transfer the mixture to a blender and puree until smooth (cover the blender lid with a towel and hold it down while blending).
- Return the puree to the pot and cook 10 more minutes until thickened. Taste and adjust seasoning. Stir in the tablespoon of butter. Cool completely before storing in an airtight container in the refrigerator.
Triple Herb Butter
- Whisk the softened butter with basil, oregano, thyme and salt until fully combined.
Sandwich
- Heat a griddle or skillet over medium-low heat. Spread the interior sides of each bread slice with bacon jam. Top one slice with Havarti and about 1 cup arugula, then close with the other slice. Spread the outside of each sandwich with the herb butter. Cook sandwiches on the griddle, pressing lightly, until the bread is golden brown and the cheese melts, flipping once. Serve with extra bacon jam if desired.
Notes
I’m off to make another — the melted cheese river is calling.