Ingredients (Serves 4) ( * is for “Optional”)

For the Grilled Cheese Sandwiches:

• 8 slices of sourdough bread (or your favorite thick-cut bread)
• 1/2 cup shredded sharp cheddar cheese*
• 1/2 cup shredded mozzarella cheese*
• 1/2 cup crumbled goat cheese (or cream cheese for a milder option)*
• 1/2 cup bacon jam (store-bought or homemade — see note)*
• 4 tbsp unsalted butter, softened
• 2 tbsp honey (optional, for drizzling)*

For the Parmesan Herb Potato Bites:

• 1 lb baby potatoes (halved or quartered if large)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder*
• 1 tsp dried parsley*
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)

For the Creamy Tomato Dipping Sauce:

• 1 tbsp olive oil
• 1 clove garlic, minced*
• 1 can (14 oz) crushed tomatoes
• 1/4 cup heavy cream (or half-and-half)
• 1/2 tsp dried basil
• 1/2 tsp sugar
• Salt and pepper (to taste)

Preparation Steps

1. Make the Creamy Tomato Dipping Sauce

1. Preheat a small pan on the griddle (or use a small saucepan on a side burner).
2. Heat olive oil and sauté minced garlic until fragrant (about 1 minute).
3. Add crushed tomatoes, basil, sugar, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
4. Stir in heavy cream and cook for another 2 minutes. Keep warm.

2. Cook the Parmesan Herb Potato Bites

1. Preheat the Blackstone griddle to medium-high heat.
2. Toss the halved baby potatoes with olive oil, Parmesan cheese, garlic powder, parsley, smoked paprika, salt, and pepper in a large bowl.
3. Spread the potatoes on the griddle in an even layer.
4. Cook for 12-15 minutes, flipping occasionally, until golden brown and crispy. Remove and keep warm.

3. Assemble the Grilled Cheese Sandwiches

1. Butter one side of each bread slice generously.
2. On the unbuttered side, layer a mix of cheddar, mozzarella, and goat cheese. Spread a thin layer of bacon jam on top of the cheese.
3. Place another slice of bread on top, buttered side out.

4. Cook the Grilled Cheese on the Blackstone

1. Reduce the griddle to medium heat.
2. Place the sandwiches on the griddle and cook for 3-4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
3. Optionally, drizzle a little honey over the sandwiches before serving for a sweet-savory touch.

Plating the Meal

1. Cut the grilled cheese sandwiches in halves or quarters for easy dipping.
2. Arrange the crispy Parmesan herb potato bites on the side.
3. Serve with a small bowl of creamy tomato dipping sauce for each person.

Chef’s Notes & Tips

• Bacon Jam Substitute: If you don’t have bacon jam, caramelized onions with a bit of crispy bacon and maple syrup can work as a homemade alternative.
• Bread Choice: Sourdough gives a nice tang, but brioche or ciabatta works beautifully too.
• Customizations: Add a slice of tomato, avocado, or arugula inside the sandwich for extra flair.
• Make it Kid-Friendly: Skip the goat cheese and bacon jam for simpler cheese-only versions.

This Triple Cheese Bacon Jam Grilled Cheese Meal is an explosion of textures and flavors: gooey, cheesy, crispy, and creamy. 🧀🥔🍅