Fig Jam and Gouda Grilled Cheese with Caramelized Onion and Bacon

This isn’t your average grilled cheese. We’re taking it up a notch with smoky bacon, sweet caramelized onions, and a luscious spread of fig jam that adds a touch of elegance. The combination of Gouda and Monterey Jack cheeses melts into a creamy, gooey perfection, all sandwiched between crispy, butter-toasted sourdough bread.

On the side, roasted sweet potato wedges bring a healthy, vitamin-packed crunch. Whether you’re looking for a comforting lunch or a quick dinner, this sandwich delivers big flavor with minimal fuss. Get ready to fall in love with every bite!

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 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

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut sweet potatoes into 1/2-inch thick wedges. Toss with 1 tsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
3. While potatoes roast, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain. Once cool, crumble or chop into pieces.
4. Discard all but 1 tbsp bacon fat from skillet. Add sliced onion and cook over medium-low heat, stirring occasionally, for 10-12 minutes until soft and caramelized. Stir in 1 tsp sugar and cook 1 more minute. Season with salt and pepper.
5. Spread fig jam on two slices of sourdough bread. Layer with Gouda slices, caramelized onions, bacon, and Monterey Jack cheese. Top with remaining bread slices.
6. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Place sandwiches in skillet and cook until golden brown, about 3-4 minutes per side. Add remaining butter when flipping.
7. Remove sandwiches from skillet, let cool slightly, then slice in half. Serve with roasted sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or brioche works well, but sourdough adds a nice tang that complements the sweet fig jam.

Can I make this vegetarian?

Absolutely! Omit the bacon and add sliced apple or pear for extra sweetness and crunch.

How do I store leftovers?

Assemble the sandwich without cooking, wrap tightly, and refrigerate for up to 2 days. Cook just before serving for best results.