Today’s feature: a decadent bacon grilled cheese that steals the show.
If you love grilled cheese, you’ll understand the indulgence here. This version is a little high-maintenance but absolutely worth it.
And yes — it comes with a soup dipper.
Rejoice for cozy season.
This is my homemade take on a grilled cheese I had on vacation in Michigan. I’ve made it a few times since — it’s that memorable.
The original sandwich I tried was extremely spicy, so I toned it down. For me, overwhelming heat drowns out flavor; I prefer balance so I can actually taste the ingredients. Maybe I’m sensitive to spice, but I find milder versions more enjoyable.
Are you team extra-spicy or team tempered heat? I ask because in my family I’m usually the odd one out.
A few notes on the components
The sandwich in the original used pickled jalapeños, but I opted for quick candied jalapeños. The sweet-and-savory contrast is irresistible to me. Quick-candied peppers take a bit of the heat away while keeping bright flavor — I even leave the seeds for a little kick.
Then there’s the bacon jam — smoky, sweet, and savory. I’ve used a similar bacon jam in other grilled cheeses before, and it remains one of the most popular recipes on the site. When you combine bacon jam with sharp cheddar and candied jalapeños, the result is deeply satisfying.
Making a recipe like this is my form of comfort and self-care. Grilled cheese is often quick weeknight food, but when you take a little extra time to assemble something decadent, it becomes a treat. With two small kids and a busy schedule, taking a moment to cook something delicious feels indulgent in the best way.
The effort pays off beyond one sandwich: both the candied jalapeños and the bacon jam keep well in the refrigerator for up to a week and can be used on sandwiches, burgers, salads, or as a snack topping.
Pairing: the soup dipper
A creamy soup makes the perfect dipper for this sandwich. I often serve a small-batch creamy cauliflower soup with it, but silky tomato soup, sweet potato soup, pumpkin bisque, or a caramelized leek soup with maple-glazed bacon all work beautifully. Any smooth, creamy soup gives you the ideal dipping texture that complements the cheesy, crunchy sandwich.
This combination might sound familiar, but it tastes extraordinary. If you assemble the elements — candied jalapeños, bacon jam, sharp cheddar, and toasted sourdough — you’ll understand why. If you take the time to make it, you’re my people.
Candied Jalapeño Bacon Grilled Cheese
Candied Jalapeño and Bacon Jam Grilled Cheese
Yield:
2 people
30 mins
1 hr
1 hr 30 mins
Ingredients
Soup dipper suggestions
- the best tomato soup
- 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
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For best results, make the candied jalapeños and the bacon jam first; you can prepare them a day ahead. When ready, warm your soup and make the grilled cheese while the soup cooks.
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Candied jalapeños: In a small saucepan over medium heat, combine apple cider vinegar, sugar, and garlic powder. Whisk until the sugar dissolves, bring to a gentle boil for 2–3 minutes, then add the sliced jalapeños, ensuring they’re submerged. Cook 3–4 minutes, then remove the peppers with a slotted spoon and place them in a jar or bowl. Continue to simmer the liquid for about 5 minutes until it reduces by half, then pour it over the peppers. Cool completely before using or refrigerate overnight.
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Bacon jam: In a large Dutch oven over medium-low heat, cook the chopped bacon until the fat renders and a few pieces crisp. Add the diced onion, smoked paprika, salt, and pepper; cook about 5 minutes. Stir in the brown sugar and cook another minute.
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Stream in 3/4 cup bourbon and 1/2 cup chicken stock, scraping the bottom of the pot to release browned bits. Simmer, stirring occasionally, about 10 minutes until the liquid reduces and the mixture thickens. Add the remaining bourbon and 1 cup stock and cook another 10 minutes until reduced. Stir in the final cup of stock.
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Carefully transfer the mixture to a blender and puree until smooth (cover the top with a towel while blending). Return to the pot and simmer about 10 more minutes until thickened. Taste and adjust seasoning, then stir in the butter. Cool completely before storing in an airtight container in the fridge.
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Grilled cheese: Heat a griddle or skillet over medium-low. Spread bacon jam on the inside of one bread slice, add grated cheddar, and top with a few spoonfuls of candied jalapeños. Close the sandwich and cook until the bread is golden and the cheese is melted. Serve hot alongside a creamy soup for dipping.
Did you make this recipe?
Share a photo of your sandwich on social media and tag #howsweeteats. I appreciate seeing your creations!
Carbs with a side of carbs — exactly how I like it.