Description
Blueberry jam, crispy maple bacon, melty cheddar-mozzarella blend, and spicy jalapeño slices stack between buttery toasted multigrain bread. Sweet, salty, spicy, and gooey all at once — this grilled cheese surprises everyone who tries it.
Ingredients
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- Maple smoked bacon (2 strips): Or regular bacon if you can’t find maple – but maple is truly special here!
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- Multigrain bread (2 slices): Use hearty, sturdy bread that won’t get soggy
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- Mayonnaise (2 tablespoons): Creates an amazing golden crust on the bread
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- Blueberry jam (2 tablespoons): The sweet foundation of this sandwich
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- Shredded cheese (½ cup): A mix of sharp cheddar and mozzarella is perfect
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- Fresh jalapeño (½): Thinly sliced for spicy kick
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- Salted butter (2 tablespoons): For that perfect golden, crispy exterior
Instructions
Place bacon in a cold skillet and cook over medium-high, flipping occasionally, until crispy (8–10 minutes). Drain on paper towels and set aside. Keep the bacon grease for later.
Spread mayonnaise on both slices of bread, then blueberry jam. Layer half the cheese, bacon, jalapeños, and the remaining cheese. Top with the second slice, jam-side down, and press gently.
Spread softened butter on the top slice. Heat skillet over medium. Place sandwich butter-side down, then butter the top slice.
Cook 2–3 minutes until golden, then flip. Press gently and continue cooking.
Flip every 30 seconds, pressing lightly, until both sides are golden and cheese is fully melted (6–8 minutes total).
Let the sandwich rest 1 minute, then cut diagonally and serve warm. Optional: extra blueberry jam for dipping.
Notes
Mayo on the outside instead of butter gives you an even, deeply golden crust that doesn’t burn as quickly.
Use a lid on the skillet for the last minute of cooking to help the cheese melt without over-browning the bread.
Swap jalapeño for pickled jalapeño if you want more tang with your heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Brunch
- Method: Stovetop
- Cuisine: American