Bacon & Brie Grilled Cheese Recipe

Toasty bread, melty brie cheese, spinach and bacon pepper jam make this the best grilled cheese you’ll ever have!
  • Ready in: 8 minutes
  • Prep time: 2 minutes
  • Chill/Cook time: 6 minutes
  • By:
  • Servings: 1

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cooking methods

  • Stovetop


  1. Layer cheese on one slice of bread, top with spinach leaves and Bacon Pepper Jam. Top with second bread slice. Lightly butter outside of both slices of bread.
  2. In medium skillet, warm Avocado Oil over low heat. Place sandwich buttered-side down in the pan. Cook until bread is toasted, flip and toast the other side until cheese is melted, about 3 minutes per side.
  3. If cheese needs additional melting, place in microwave for 10-15 seconds.

Makes 1 serving.

Tip: If assembling more than one sandwich, they can be placed under the broiler to toast.

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Rated 5 out of 5 by from addicted! a family fav We make these often! Some times with brioche bread, sliced beer bread, or other sourdough-type bread! We use a variety of cheese - 2-3 slices. Incredibly delicious! You may want seconds! :)
Date published: 2020-04-01
Rated 5 out of 5 by from Yum! I don't think I will go back to ordinary grilled cheese!
Date published: 2018-07-28
Rated 5 out of 5 by from Fancy yet simple! What an easy way to shake up the boring old grilled cheese! We used arugula in place of spinach. This was a hit with the whole family!
Date published: 2017-11-20
Rated 5 out of 5 by from So good I had to make another one!!! This was seriously amazeballs! I used the Roasted Garlic Oil brushed on the bread and grilled on my panini press. Heaven!
Date published: 2016-10-16
Rated 5 out of 5 by from I'm obsessed with Bacon Pepper Jam! I made these Brie and Bacon Pepper Jam grilled cheese for lunch. delicious. Now I'm looking for a dinner recipe to use it again tonight! :)
Date published: 2016-10-03
Rated 5 out of 5 by from So Yummy!! I added this to my grilled cheese. It added just enough to it to make it a totally different meal. Can't wait to find other uses for it!
Date published: 2016-09-04
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