Fig Jam and Bacon Grilled Cheese with Caramelized Onion and Potato Wedges

This isn’t your average grilled cheese. We’re taking it up a notch with layers of smoky bacon, melted Gouda and Monterey Jack, sweet fig jam and deeply caramelized onions, all sandwiched between golden, buttery sourdough. It’s a flavor-packed melt that feels both indulgent and sophisticated.

On the side, crispy roasted potato wedges add a satisfying crunch and make this a complete meal. Whether you’re cooking for a cozy night in or impressing guests, this recipe delivers comfort and flair in every bite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice half the onion (whole onion for 4 servings).
2. Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from the pan.
3. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown, 20-25 minutes.
4. Add a drizzle of oil to the pan with reserved bacon fat; heat over medium-high heat. Add sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add stock concentrate, half the jam (reserve the rest), ¼ cup water (½ cup for 4 servings) and 1 tsp sugar (2 tsp for 4); cook, stirring occasionally, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a plate; wipe out pan.
5. Top half the sourdough slices with even layers of Monterey Jack and caramelized onion; drizzle with remaining jam. Arrange bacon and Gouda on top. If Gouda slices don’t fit, cut them in half and shingle on sandwiches. Close with remaining sourdough slices.
6. Melt 1 TBSP butter in the pan over medium heat. Add sandwiches; cook, pushing them around to absorb butter, until bread is golden brown on one side and cheese begins to melt, 4-6 minutes. Add another 1 TBSP butter to pan and flip; cook until bread is golden brown on second side and cheese melts. (For 4 servings, work in batches or use a second pan, adding 1 TBSP butter per side.)
7. Halve melts diagonally. Divide between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with another melting cheese like provolone, fontina or even cheddar for a different flavor.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and use a plant-based butter. The caramelized onions and fig jam still provide plenty of flavor.

How do I store leftovers?

Store leftover sandwiches and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.