This brie grilled cheese with bacon and apricot jam is the ultimate sweet-savory sandwich.
Crisp, buttery bread holds warm brie, smoky bacon, tangy apricot preserves, and a drizzle of rich balsamic reduction. Every bite is melty, indulgent comfort.
Why You’ll Love This Recipe
Combines sweet, salty, creamy, and crispy in one bite
Perfect for brunch, lunch, or a cozy dinner
A gourmet twist on classic grilled cheese
Uses simple pantry ingredients
Gluten-free friendly with the right bread
Ingredient Highlights
Bread & Filling
Sandwich bread – Sourdough works beautifully, but gluten-free bread holds up great too
Brie cheese – Buttery and gooey when melted, perfect for a melty center
Bacon – Cooked until crisp for salty crunch
Apricot preserves – Adds sweet and tangy contrast
Cooking Essentials
Butter – For a golden, crispy crust
Balsamic vinegar – Reduced to a thick syrup for a tangy finishing drizzle
Fresh basil – Optional garnish for herbal freshness
Pro Tips Before You Start
Cook the bacon until crisp so it stays crunchy inside the sandwich
Use room-temperature brie for easier slicing and faster melting
Low and slow heat ensures the bread browns evenly without burning
Balsamic reduction thickens quickly—watch closely during the last minute
If the cheese isn’t melting, open the sandwich and warm the brie directly on the pan
How to Make Brie Grilled Cheese with Bacon & Apricot Jam
Step 1: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy.
Transfer to a paper towel-lined plate to drain and cool.
Step 2: Assemble the Sandwich
Spread apricot preserves on both slices of bread.
Layer with brie slices and cooked bacon.
Close the sandwich and butter the outsides generously.
Step 3: Grill the Sandwich
Heat a skillet over medium heat. Place the sandwich in the pan and cover.
Cook until the bread is golden and the cheese is melted, flipping once.
If needed, separate the sandwich and briefly melt the brie directly in the pan.
Step 4: Make the Balsamic Glaze
In a small microwave-safe bowl, microwave the balsamic vinegar in 1-minute increments until it starts to bubble.
Then stir every 20 seconds until thick and syrupy.
(Alternatively, simmer on the stovetop.)
Step 5: Finish and Serve
Drizzle the balsamic glaze over the grilled cheese.
Garnish with fresh basil if desired. Slice and serve warm.
What to Serve It With
A side of arugula salad with lemon vinaigrette
Butternut squash soup or tomato basil soup
Sparkling water, iced tea, or a glass of white wine
Variations & Substitutions
Swap brie with camembert or sharp white cheddar
Use fig, peach, or raspberry jam instead of apricot
Make it vegetarian by skipping the bacon and adding arugula or caramelized onions
Add thin apple slices for a sweet crunch
Storage & Leftovers
Fridge: Store leftover sandwiches wrapped in foil or an airtight container for up to 2 days.
Reheat: Warm in a skillet over medium-low heat until crisp and heated through.
Note: The balsamic glaze may thicken more when chilled—reheat or add a splash of water if needed.
FAQs
Can I make this without bacon?
Absolutely! Try adding caramelized onions or sliced pears instead for a vegetarian version.
What kind of brie should I use?
Any soft, creamy brie works great.
A double or triple cream brie will melt beautifully.
Can I make the balsamic glaze ahead of time?
Yes! It keeps well in the fridge for up to a week in a sealed jar.
Do I have to use apricot preserves?
Nope! Fig, peach, or even orange marmalade all work well with brie and bacon.
Can I grill it in a panini press?
Yes, a panini press works perfectly and will help evenly melt the brie.
Is this recipe gluten-free?
It can be—just use your favorite gluten-free sandwich bread.
What’s the best bread for this?
Sourdough is amazing for flavor and texture, but any sturdy sandwich bread will do.
Final Thoughts
This sweet and savory brie grilled cheese with bacon and apricot jam is comfort food with a gourmet twist.
The crisp bread, creamy cheese, and tangy glaze make it something truly special—easy enough for a weeknight but impressive enough for guests.
