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 crispy bacon, sweet and jammy caramelized onions and a luscious smear of fig jam that adds a touch of elegance. The combination of Gouda and Monterey Jack cheeses melts beautifully between slices of sourdough, creating a golden, buttery crust that’s irresistible.

To round out the meal, we’re serving these melts with roasted potato wedges-crispy on the outside, fluffy on the inside. It’s the perfect comfort food dinner that feels both indulgent and satisfying. Get ready to fall in love with grilled cheese all over again!

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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

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the top position. Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Toss the wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden brown, 20-25 minutes.
2. While the potatoes roast, heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully discard all but 1 teaspoon of bacon fat from the pan (use 2 teaspoons for 4 servings). Set the pan aside.
3. Halve, peel and thinly slice half the onion (use the whole onion for 4 servings). Add a drizzle of oil to the pan with the reserved bacon fat and heat over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
4. Stir in the beef stock concentrate, half of the fig jam (reserve the rest), ¼ cup water (½ cup for 4 servings) and 1 teaspoon sugar (2 teaspoons for 4). Cook, stirring occasionally, until the onion is caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer the onion mixture to a plate and wipe out the pan.
5. Top half of the sourdough slices with even layers of Monterey Jack cheese and the caramelized onion. Drizzle with the remaining fig jam. Arrange the bacon and Gouda cheese on top. If the Gouda slices are large, cut them in half and shingle them. Close the sandwiches with the remaining sourdough slices.
6. Melt 1 tablespoon of butter in the same pan over medium heat. Add the sandwiches and cook, moving them around to absorb the butter, until the bread is golden brown on one side and the cheese begins to melt, 4-6 minutes. Add another tablespoon of butter to the pan, flip the sandwiches and cook until the second side is golden brown and the cheese is fully melted. For 4 servings, work in batches or use a second pan, adding 1 tablespoon of butter per side.
7. Halve each melt diagonally. Divide the melts between plates and serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Gouda with smoked Gouda or provolone and Monterey Jack with mozzarella or cheddar.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and use a plant-based butter. For the caramelized onions, you can add a splash of soy sauce or Worcestershire sauce (if not vegan) for umami.

How do I store leftovers?

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