Bacon and Cheddar Brioche Grilled Cheese
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Bacon and Cheddar Brioche Grilled Cheese

with Tomato Shallot Jam

Crispy smoked applewood bacon pairs well with just about anything, but especially this white cheddar grilled cheese with homemade tomato shallot jam. A dollop of chive mayo adds another layer of flavour that takes this sandwich to the next level!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

100 g

Bacon Strips

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

1 unit(s)


113 g

Baby Tomatoes

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g


Not included in your delivery

0.06 tsp


1.5 tsp


1 tbsp


0.06 tsp



Nutrition Values

Calories830 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber3 g
Protein26 g
Cholesterol115 mg
Sodium1260 mg
Trans Fat1 g
Potassium350 mg
Calcium500 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Measuring Spoons


  • Peel, then finely chop shallot.
  • Halve tomatoes.
  • Roughly chop chives.
  • Flatten each bun using a rolling pin or the palm of your hand.
  • Arrange bacon strips in a single layer on a parchment-lined baking sheet.
  • Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**
  • Transfer bacon to a paper-towel lined plate. When cool, cut bacon into 1-inch pieces.
  • Heat a large non-stick pan over medium. When hot, add 1/2 tbsp oil, then shallot. Cook, stirring occasionally, until softened, 2-3 min.
  • Add tomatoes, vinegar, 2 tbsp water and 1.5 tsp sugar. Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. (TIP: Use a fork to help break down tomatoes!). Stir in half the chives.
  • Season with salt and pepper, to taste.
  • Transfer tomato shallot jam to a small bowl, then carefully wipe pan clean.
  • Combine mayo and remaining chives in another small bowl.
  • Divide tomato shallot jam over bottom buns. Sprinkle cheese over top, then top with bacon.
  • Spread chive mayo over top buns, then close with bottom buns.
  • Press down firmly on sandwiches.
  • Heat the same pan from step 2 over medium heat. When hot, add 1 tbsp butter and swirl to melt.
  • Add sandwhiches and press down on the top of each using a spatula. Place another large non-stick pan over top of sandwhiches. Cook until golden-brown and cheese has melted, 3-4 min per side.
  • Divide sandwhiches between plates, then halve.
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