Bacon Jam, Arugula, and Pear Grilled Cheese Sandwich

Notes: Readers of yesterday’s post on making homemade bacon jam probably fall into one of two categories. For some of you, it was love at first sight, you rushed off to the store to buy the ingredients, cooked up a pot of bacon jam, sat down at the table, and ate the entire bowl with a spoon, stopping only to marvel at how quickly one person can eat an entire pound of bacon. I’m certain for some of you, though, the idea sounded either too decadent, or even downright impractical. Sure, bacon jam is a great idea, but what exactly can you do with it? You can make this sandwich. It’s a perfectly balanced combination of slightly melted brie cheese, spicy arugula, and sweet pear, followed by an avalanche of sweet, salty pork. Doubters, observe:

Bacon Jam Grilled Cheese

Bacon Jam, Arugula, and Pear Grilled Cheese
Makes one sandwich


  • 2 slices of Italian bread
  • 2 slices of brie cheese
  • 2-3 slices of pear or granny smith apple
  • 1 tablespoon bacon jam
  • 1/4 cup of arugula
  • 1 tablespoon butter


Spread one slice of the bread with the bacon jam. Top with one of the slices of brie. Top the other slice of bread with the other slice of cheese, the sliced apple or pear, and a few leaves of arugula. Combine two slices of bread into a sandwich, and butter the outside of each slice with butter.

Grill in a nonstick frying pan over medium heat, flipping ocassionally, covered, until cheese starts to melt, arugula starts to wilt, and bread is toasted. Serve immediately.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. Tried this, it was fantastic, I might suggest some type of sauce or mayo on the other side of the bread. I’ve always wanted to try a blue cheese mayo, I think that would be awesome here because the jam really takes away the saltiness of the bacon and makes it rather sweet…so it would be an awesome balance…if it isn’t overload of cheese, but really, is it possible to overload on good cheese?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.