Jammy Bacon & Gouda Melts
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Jammy Bacon & Gouda Melts

Jammy Bacon & Gouda Melts

with Caramelized Onion & Potato Wedges

Yes, we’re calling this dish a “melt” but let’s get real: It’s a spectacularly flavorful grilled cheese. Are we too old for that? NEVER! You’ll layer sourdough with gouda, Monterey Jack, caramelized onion, and bacon, plus a luscious smear of fig jam for a sweet contrast. Pan-fry them in butter until golden brown and melty and serve with roasted potatoes on the side (because we are adults and we love our vitamins).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

4 ounce


12 ounce


1 unit

Yellow Onion

1 unit

Fig Jam

4 slice

Sourdough Bread

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 slice

Gouda Cheese

(Contains Milk)

1 unit

Beef Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1050 kcal
Fat65 g
Saturated Fat30 g
Carbohydrate101 g
Sugar17 g
Dietary Fiber4 g
Protein29 g
Cholesterol120 mg
Sodium1850 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.


Large Pan
Paper Towel
Baking Sheet


Cook Bacon & Prep

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan. (You’ll use this to cook the onion later.) • While bacon cooks, cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4).

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.

Caramelize Onion

• Meanwhile, add a drizzle of oil to pan with reserved bacon fat; heat over medium-high heat. Add sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add stock concentrate, half the jam (you’ll use the rest later), ¼ cup water (½ cup for 4 servings), and 1 tsp sugar (2 tsp for 4); cook, stirring occasionally, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a plate. Wash out pan.

Assemble Sandwiches

• Top half the sourdough slices with even layers of Monterey Jack and caramelized onion; drizzle with remaining jam. Arrange bacon and gouda on top. TIP: If gouda slices don’t fit, cut them in half and shingle on sandwiches. • Close sandwiches with remaining sourdough slices.

Make Melts

• Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches and cook, pushing them around pan to absorb butter, until bread is golden brown on one side and cheese begins to melt, 4-6 minutes. • Add another 1 TBSP butter to pan and flip; cook until bread is golden brown on second side and cheese melts. (For 4 servings, work in batches or use a second pan, adding 1 TBSP butter for each side.)

Finish & Serve

• Halve melts on a diagonal. • Divide melts between plates and serve with potato wedges on the side.

Bacon is fully cooked when internal temperature reaches 145°.