Bacon grilled cheese takes center stage in this comforting, flavor-packed sandwich.
If you love grilled cheese, you’ll appreciate this elevated version. It’s indulgent, layered, and worth the extra effort.
And yes — it comes with a soup dipper for the perfect cozy pairing.
REJOICE FOR FALL.
This is my homemade take on a grilled cheese I tried on vacation in Michigan. I’ve made it more than once because it’s that good. I dialed back the original’s heat so the flavors really shine—too much spice can mask everything else for me.
Am I the only one who prefers a balance of heat and flavor? My family tends to love extra spice, but I favor layers of taste over pure heat.
Flavor components that make this grilled cheese special
The sandwich combines quick candied jalapeños, smoky bacon jam, and sharp cheddar for a sweet-savory balance that’s irresistible. Quick candied jalapeños add sweetness and tame some of the peppers’ heat while keeping seeds if you like a bit of bite.
Smoky bacon jam brings deep, savory richness. I’ve used bacon jam on grilled cheese before and it’s consistently a crowd-pleaser. Making these components at home feels like an act of self-care: a little extra time for a hugely satisfying result.
With two little kids and a busy schedule, I don’t often get the luxury of slow cooking—but recipes like this are worth the effort. Plus, the candied jalapeños and bacon jam keep well in the fridge for several days, so you get extras for other meals.
Soup dipper suggestions
A creamy soup makes the best dipper for this grilled cheese. I often pair it with a small batch of creamy cauliflower soup, tomato soup, silky sweet potato soup, pumpkin bisque, or a caramelized leek soup with bacon. Anything smooth and velvety complements the sandwich’s texture and flavor.
This combination might sound familiar, but if you haven’t tried it with candied jalapeños and bacon jam, you’ll be surprised at how addictively good it is. If you take the time to assemble everything, you’ll be rewarded with a seriously delicious meal.
Candied Jalapeño Bacon Grilled Cheese
Candied Jalapeño and Bacon Jam Grilled Cheese
2
people
30 mins
1 hr
1 hr 30 mins
Ingredients
Soup dipper suggestions
- The best tomato soup
- Creamy cauliflower soup
- Silky sweet potato soup
- Caramelized leek soup
- Pumpkin bisque
Candied jalapeños
- 4 jalapeño peppers, sliced
- 1/2 cup apple cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon garlic powder
Bacon jam
- 1 pound bacon, chopped
- 1/4 cup diced onion
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons brown sugar
- 1 cup bourbon
- 2 cups low-sodium chicken stock
- 1 tablespoon unsalted butter
Grilled cheese
- 4 slices sourdough bread
- 1 cup grated cheddar cheese
Instructions
- Make the candied jalapeños and bacon jam first; both can be prepared a day ahead. While the soup cooks, assemble and cook the grilled cheese.
- Candied jalapeños: In a small saucepan, combine vinegar, sugar, and garlic powder over medium heat and whisk until the sugar dissolves. Boil 2–3 minutes, add peppers, and ensure they’re submerged. Cook 3–4 minutes, remove peppers with a slotted spoon and set aside. Reduce the syrup for about 5 minutes until halved, then pour over the peppers. Cool completely; refrigerate if making ahead.
- Bacon jam: Heat a large Dutch oven over medium-low and add chopped bacon. Cook until fat renders and some pieces are crisp. Add onion, smoked paprika, salt, and pepper; cook 5 minutes. Stir in brown sugar and cook another minute. Add 3/4 cup bourbon and 1/2 cup chicken stock, scraping up browned bits. Simmer 10 minutes until reduced and thickened. Add remaining bourbon and 1 cup stock, cook 10 minutes more, then add the final stock.
- Carefully transfer the mixture to a blender and blend until smooth (cover with a towel while blending). Return to the pot and simmer another 10 minutes until thicker. Adjust seasoning and stir in butter. Cool completely and store in an airtight container in the fridge.
- Grilled cheese: Heat a griddle or skillet over medium-low. Spread bacon jam on one inside slice of bread, top with grated cheddar and spoonfuls of candied jalapeños. Close the sandwich and cook until the bread is golden and the cheese is melted. Serve hot with your chosen creamy soup for dipping.
Sandwich
American
How Sweet Eats
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Carbs with a side of carbs — and a whole lot of flavor — is exactly how I like it.