Wicked Grilled Cheese Recipe
bacon / cheddar cheese / sweet and spicy wicked jam / white bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Wicked Jam (if making from scratch)
Method
Wicked Jam (if making from scratch)
Combine and simmer
Place strawberry jam, red pepper jelly (or chopped red chili), brown sugar, apple cider vinegar, Sriracha, and black pepper in a small saucepan over medium-low heat.
Stir frequently until the mixture becomes smooth, slightly thickened, and glossy, about 6–8 minutes. Taste and adjust heat/sweetness by adding more Sriracha or brown sugar as needed.
Remove from heat and let cool to room temperature. The jam will thicken further as it cools. Use 6 tablespoons for the sandwiches and refrigerate any leftovers in a sealed container for up to 2 weeks.
Sandwich Assembly & Cooking
Cook the bacon
If you haven't cooked bacon yet: preheat oven to 400°F (200°C). Arrange bacon in a single layer on a rimmed baking sheet lined with foil. Bake 12–18 minutes until crisp. Drain on paper towels. Use 8 slices (1 per sandwich).
Prep bread and butter
Lay out 4 slices of bread buttered side down on a work surface. Spread about 1 tablespoon of softened unsalted butter evenly on the outer side of the remaining 4 slices (these will be the top of each sandwich). On the unbuttered interior sides of the bottom bread slices, spread 1 to 1.5 tablespoons of the wicked jam each.
Assemble
On each jam-spread bottom slice, layer 2 oz (about 2 slices) of sharp cheddar (enough to cover the bread), then 1 crisp bacon slice (or fold to fit), then another 1–2 slices of cheddar on top of the bacon for good melty coverage. Press the top buttered slice, butter side out, onto each stack to form 4 sandwiches.
Grill
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches buttered-side down in the pan. Cook 3–4 minutes until the bottom is golden-brown and cheese begins to melt. Butter the exposed top of each sandwich if not already buttered, then carefully flip and cook an additional 3–4 minutes until the second side is golden and the cheese is fully melted. Reduce heat if bread is browning too quickly; total cooking time is typically 6–8 minutes per sandwich.
Finish & rest
When fully golden and melty, remove sandwiches to a cutting board and let rest 1 minute to avoid cheese running. Cut each sandwich diagonally or in half, serve immediately with any extra wicked jam on the side for dipping.