Tomato Bacon Jam Grilled Cheese
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This grilled cheese is made with a sweet and savory tomato bacon jam with white cheddar cheese and arugula on sourdough bread. The homemade tomato bacon jam is a great way to preserve the remainder of summer tomatoes for the upcoming cooler months ahead. The bacon is cooked until crispy, then the onions are cooked in the rendered fat to flavor the jam made with beefsteak tomatoes. The homemade jam isn’t just for sandwiches! Use any leftovers for your next cheese and charcuterie spread – it also pairs great with Brie! If this recipe hits the spot, you’ll definitely enjoy this sweet and spicy grilled cheese or this birria grilled cheese.
Key Ingredients for This Recipe
- Bacon – The bacon adds a deeper, smokey flavor to the jam. It’s removed once crispy and added back to the jam partially through the cooking process so it doesn’t break down.
- Tomato – Because the tomatoes consist of a high percentage of water, there is no need to add additional liquid other than the vinegar. As they break down, a jammy consistency forms.
- Shallot – The goal is to draw out the sugars in the shallots and caramelize them, developing a mellow sweet onion flavor.
- Sugar – A bit of brown sugar helps the jam to come together while adding a sweet, deep flavor.
- Cheese – I use a medium white Cheddar for this sandwich. The white Cheddar has a tangy flavor that pairs well with the bold flavors of the tomato bacon jam. A medium Cheddar will have a better melting point than a sharper Cheddar. A yellow Cheddar can also be used (the main difference is that it’s dyed with vegetable coloring).
- Bread – I love the tangy flavor of sourdough bread. The sourdough starter and fermented bread gives it that signature airy, fluffy texture and more complex flavor. You can easily substitute with your favorite white bread or country bread.
- Mayonnaise – Mayonnaise has a higher smoke point than butter and will create a golden brown crust on the grilled cheese.
- Butter – I melt butter in a pan to cook the grilled cheese. Combined with the mayo, it makes for a perfectly crisp grilled cheese with a buttery flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for the Best Grilled Cheese
- Mayo + butter. The key is spreading mayonnaise on the outside of each piece of bread! The grilled cheese is then cooked at a low heat in butter until perfectly golden brown and crisp.
- Low heat. Cooking the sandwiches at a low heat ensures the cheese melts at the same rate the exterior browns. You don’t want a crisp outside with cold cheese inside.
- The pan. I recommend using a pan that evenly conducts heat like a cast iron skillet or non-stick sauté pan or griddle. This works to perfectly toast the bread while melting the cheese.
Swaps and substitutions
- Swap the medium white Cheddar cheese with another variety of Cheddar – either sharp or yellow.
- The Cheddar can be swapped with another melty cheese like Monterey Jack, Gouda or Havarti.
How to Make Tomato Bacon Jam Grilled Cheese (Step-by-step)
Add the bacon to a medium pot over medium heat. Cook the bacon until the fat has rendered and the bacon is crispy, about 10 minutes. Remove the cooked bacon using a slotted spoon to a plate. Reserve as much of the fat in the pan as possible.
Remove all but 2 tablespoons (28g) of the bacon fat, add the shallots and cook until soft, about 8 minutes.
Add the sugar, tomatoes, apple cider vinegar, and salt, simmering over medium-low heat, cooking for about 15 minutes.
Add the bacon and continue cooking until a thick jam forms, about an additional 15 to 20 minutes. Remove from heat and let cool. Refrigerate in an airtight container until ready to use, up to 2 weeks.
Thinly spread one side of each bread slice with the mayonnaise. Heat a large skillet or cast iron pan over medium-low heat, add the butter and allow to melt.
Place half of the slices of bread, mayo-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices. Top each with 3 tablespoons (55g) of the tomato bacon jam. Top each with a second slice of bread, mayonnaise side up.
When the underside is golden brown, about 3 minutes, use a spatula to flip the grilled cheese and continue to cook. Gently press down on the sandwich to encourage browning and continue to cook until the cheese has melted and the underside is golden brown, about an additional 3 minutes.
Remove to a cutting board and open each sandwich. Add the arugula, then close the sandwiches and cut each in half. Serve immediately.
FAQ – Frequently Asked Questions
This sandwich elevates the classic grilled cheese by layering a sweet-savory tomato bacon jam with melty white Cheddar (or other melty cheeses) on tangy sourdough, finished in a mayo-and-butter crisped exterior, and topped with arugula for a peppery bite.
No! While you can swap the white Cheddar for yellow you can also use other melty cheeses like Monterey Jack, Gouda or Havarti.
I recommend using both mayonnaise (outer side) and butter in the pan—mayo has a high smoke point for golden crust, butter adds rich flavor. Cook everything over low heat, ensuring the cheese melts evenly while the bread crisps slowly. And opt for a pan that retains heat well (like cast-iron or quality nonstick).
You can refrigerate the leftover tomato bacon jam in an airtight container for up to 2 weeks. It’s perfect for use on sandwiches, charcuterie boards, or even with Brie.
Other Recipes to Try
If you enjoy this tomato bacon jam grilled cheese recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Tomato Bacon Jam Grilled Cheese
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Ingredients:
Tomato bacon jam:
- ½ pound applewood smoked bacon, diced
- 2 medium shallots, finely diced
- ½ cup dark brown sugar
- 1 cup diced tomatoes
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
For assembly:
- 4 slices sourdough bread
- 3 cups Shredded medium white Cheddar cheese
- 2 tablespoons mayonnaise
- 2 tablespoon unsalted butter
- 1 cup wild arugula
Instructions:
Tomato bacon jam:
- Add the bacon to a medium pot over medium heat. Cook the bacon until the fat has rendered and the bacon is crispy, about 10 minutes. Remove the cooked bacon using a slotted spoon to a plate. Reserve as much of the fat in the pan as possible.
- Remove all but 2 tablespoons (28g) of the bacon fat, add the shallots and cook until soft, about 8 minutes.
- Add the sugar, tomatoes, apple cider vinegar, and salt, simmering over medium-low heat, cooking for about 15 minutes.
- Add the bacon and continue cooking until a thick jam forms, about an additional 15 to 20 minutes. Remove from heat and let cool. Refrigerate in an airtight container until ready to use, up to 2 weeks.
For assembly:
- Thinly spread one side of each bread slice with the mayonnaise. Heat a large skillet or cast iron pan over medium-low heat, add the butter and allow to melt.
- Place half of the slices of bread, mayo-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices.
- Top each with 3 tablespoons (55g) of the tomato bacon jam. Top each with a second slice of bread, mayonnaise side up.
- When the underside is golden brown, about 3 minutes, use a spatula to flip the grilled cheese and continue to cook. Gently press down on the sandwich to encourage browning and continue to cook until the cheese has melted and the underside is golden brown, about an additional 3 minutes.
- Remove to a cutting board and open each sandwich. Add the arugula, then close the sandwiches and cut each in half. Serve immediately.
Notes:
Nutrition:
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Such an unexpected flavor combination!!! SO DELICIOUS!!!