Name: Raspberry-Bacon Grilled Cheese Sandwich
Total time: 25 min
Ingredients: 6 slices thick cut bacon - cut in half; 3 tbsp raspberry jam; 3 tsp adobo sauce, from canned chipotle peppers in adobo sauce; 4 tbsp softened butter or mayonnaise; 8 slices sourdough bread; 4 slices gouda cheese; 4 slices sharp cheddar cheese

Raspberry-Bacon Grilled Cheese Sandwich

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This Grilled Cheese Sandwich Is Sooo Gouda!

Like most of you, we are a busy family with often-conflicting schedules. So finding recipes that everyone loves and that can be kept warm on the stove or can be made quickly when someone gets home is a must for me. This Raspberry-Bacon Grilled Cheese Sandwich checks that box.

Grilled cheese sandwiches are an absolute favorite at our house, and this one is perfect! It is smoky and sweet with just a little kick to wake up your taste buds. The original recipe came from a favorite cookbook of mine, Martina’s Kitchen Mix (see my review of this beautiful book). However, I adapt it for whatever ingredients I am feeling that day (or whatever I have on hand).

Bacon – How Can You Go Wrong?

This lovely sandwich starts with the salty deliciousness of bacon. Who doesn’t love bacon? The great thing is you can fry it up ahead of time so it will be ready when you put the sammies together. Fry it in large skillet on medium-high heat for 8-10 minutes or until it is crispy, then drain it on paper towels.

What’s Your Jam?

What takes this sandwich to another level is the jam mixture. We used raspberry jam because it is sweet, a little tart, and oh so bright! But you can use any of your favorites to change up the flavor profile. The secret is mixing it with adobo sauce (from canned chipotle peppers in adobo sauce), which is usually found on the ethnic food aisle. Adobo sauce adds a little heat and a little smokiness.

The Cheese Pairing

There are so many cheeses that are wonderful for grilled cheese sandwiches. I like to use two different cheeses to get as much flavor and meltiness (if that’s not a word it should be!) as possible. One of my favorite pairings is gouda and cheddar. Gouda is a semi-hard, creamy cheese with a slightly nutty flavor and it melts beautifully! Cheddar is also a semi-hard cheese but has a sharpness that compliments the milder gouda.

I used pre-sliced cheese for convenience (that time thing again), but you can use grated cheese if you prefer.

TIP: If you are using shredded cheese for your grilled cheese sandwich you should buy a block of cheese and grate it yourself. Packaged shredded cheeses have starch added to them to prevent the shreds from caking together, which keeps the cheese from melting as well on grilled sandwiches.

The Bread Matters

When you are making traditional grilled cheese sandwiches white bread is perfect. But, if you are adding extra “stuff” to your grilled cheese you should use a heartier bread to hold everything together. I used a wonderful sourdough bread, but there are tons of great choices!

Spread a thin layer of butter or mayonnaise (it doesn’t effect the flavor but it makes a beautifully golden grilled sandwich!) on one side of each slice of bread. Place four slices buttered sides down on a piece of parchment paper. Top with the jam mixture, two slices of cheese, and three half pieces of bacon. Top each with the remaining slices of bread, buttered sides up.

Cook the sandwiches in a nonstick skillet or sandwich grill over medium heat for 2 to 3 minutes on each side or until golden brown and the cheese is melted.

HINT: If you cover the sandwich with a pan lid or an upside skillet it will help the cheese melt to the ooey gooey consistency you are looking for!

We paired our Raspberry-Bacon Grilled Cheese Sandwich with a delicious Creamy Tomato Soup from Martina’s Kitchen Mix, but any favorite soup or other side can be added. I hope you give this a try…I know you won’t be disappointed!

Share in the comments what would your favorite jam and cheese pairings be? And while you’re here, don’t forget to subscribe so you don’t miss any of this goodness!

Michele