Grilled Cheese with Brie Avocado & Bacon Jam

  • 60 mins
  • 16 ingredients
  • Servings 2
  • Prep 30 min
  • Cook 30-40 min
  • Cuisine
  • Skill Level


  • 4 slices of cibata or other rustic bread
  • 1/4 cup mayonnaise
  • 1/4 lb of brie cheese, sliced
  • 1/8 lb of asiago, grated
  • 1 avocado, sliced
  • 4 slices of ripe tomato
  • 2 tsp extra virgin olive oil
  • For the Bacon Jam:
  • 1 and 1/2 lbs bacon sliced into 1 inch pieces
  • 2 onions, peeled and thinly sliced
  • 4 garlic cloves, crushed
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 1/2 cup maple syrup
  • 3/4 cup strong black coffee
  • 1/2 tsp fresh cracked black pepper
This is a wonderful grilled sandwich with avocado, brie and asiago cheese and tomato. The added treat is a special savory and sweet bacon jam. Serves 2.


  • Preheat a grill pan in an oven using 350 degree heat.
  • Spread the mayonnaise on each side of the bread.
  • Top one slice with sliced Brie and the other slice with the grated Asiago.
  • Drizzle olive oil on grill pan or sheet pan, and place bread slices on top.
  • Grill or toast until cheese melts.
  • Place tomato slices with avocado slices on bread slices and press together to create the sandwich.
  • Cut in half and serve.
  • Cook bacon in a dutch oven over medium high heat.
  • When bacon is browned, use a slotted spoon to transfer to a paper towel lined plate.
  • Drain all but 2 tbs of drippings from the pan.
  • Place the dutch oven back on the burner and adjust the heat to medium.
  • Stir in the onions and garlic and saute until onions are translucent. About 10 minutes.
  • Stir in the bacon and remaining ingredients and bring to a boil.
  • Turn the heat to low and simmer, uncovered, until the onions are soft and the liquid is thick and syrupy. About 30 or 40 minutes.
  • If mixture becomes dry, add 1/4 cup water.
  • Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency.
  • Place jam in a jar with a tight fitting lid.
  • Store in the refrigerator. Will keep for up to 1 month.

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