Bacon, Beechers Cheese, Berry Jam Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 15–20 minutes, turning the sheet once halfway, until crisp to your liking. Transfer bacon to a paper towel–lined plate to drain and cool slightly.

Prepare bread and cheese

While bacon cooks, slice or measure Beecher's cheese into 8 even portions (about 1 oz per slice if thin, or 2 oz per sandwich if using two slices). Spread butter thinly and evenly on one side of each slice of sourdough (this will be the outside for grilling). If using mayonnaise, spread about 1/2 tablespoon on the unbuttered side of 4 slices (inside of sandwiches) to add creaminess and help the jam adhere.

Assemble sandwiches

Place the unbuttered side up on your work surface. On 4 slices, divide and spread the berry jam evenly, about 1 1/2 tablespoons per sandwich. Top jam with the Beecher's cheese (arrange to cover the jam). Add two slices of cooked bacon per sandwich (adjust to preference). Sprinkle a light grind of fresh cracked black pepper over the bacon and cheese. If using arugula, add a small handful on top of the bacon. Close each sandwich with the buttered side of bread facing out.

Grill sandwiches

Heat a heavy skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook 3–5 minutes per side, pressing gently with a spatula or a weighted press, until bread is deep golden brown and cheese is fully melted. If bread browns before cheese melts, reduce heat to low and cover the skillet with a lid for 1–2 minutes to help the cheese melt without burning the bread.

Rest and serve

Transfer grilled sandwiches to a cutting board and let rest 1 minute. Cut each sandwich diagonally and serve immediately with optional pickle spears and extra jam on the side.