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

This isn’t your average grilled cheese. We’re talking layers of smoky bacon, sweet caramelized onions and a luscious smear of fig jam, all nestled between slices of sourdough with melted Gouda and Monterey Jack. Pan-fried in butter until golden and crispy, it’s a flavor explosion in every bite.

To balance the richness, we’ve got roasted sweet potato wedges on the side-crispy on the outside, tender inside and perfectly seasoned. It’s a meal that feels indulgent but comes together easily for a weeknight dinner or a weekend lunch.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato wedges with cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
2. While potatoes roast, cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain. Reserve 1 tablespoon bacon fat in the skillet.
3. Add sliced onion to the skillet with bacon fat. Cook over medium-low heat, stirring occasionally, for 10 minutes until softened and lightly caramelized. Stir in sugar and beef stock concentrate; cook 1 minute more. Remove from heat.
4. Spread fig jam on two slices of sourdough. Top each with a slice of Gouda, half the caramelized onions, two slices of bacon and a sprinkle of Monterey Jack. Close sandwiches with remaining bread slices.
5. Spread butter on the outside of each sandwich. Heat a large skillet or griddle over medium heat. Cook sandwiches for 3-4 minutes per side, until bread is golden brown and cheese is melted.
6. Serve sandwiches with roasted sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

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

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prep the caramelized onions and cook the bacon in advance. Assemble and cook the sandwich just before serving.

What can I serve instead of sweet potato wedges?

Try regular potato wedges, a side salad or roasted vegetables like broccoli or Brussels sprouts.