Grilled Cheese w/Spicy Tomato-Onion Jam, Arugula, Avocado, Bacon, & Colby Jack

Show of hands, who watched the Oscars last night and what'd you think? And don't be pc about it, tell me how you really feel. Were you pumped to see Mad Max take home a slew of awards or were you kinda turned off when one of the winners gleefully exclaimed that Mad Max was killing it? Did you rejoice when Leo's name was called? And what'd you think of Chris Rock? Putting everything else aside, I think it's fair to say the country (world?) melted when Brie Larson shouted out Jacob Tremblay during her acceptance speech. And sorry if you didn't watch the Academy Awards last night and I just spoiled everything for you! Moses and I were about 5 minutes behind the real-time footage because I had to pause it here and there to check on our laundry. Anyway, #spoileralert was a real thing in our house last night because thanks to Moses' news app alerts, he found out Leo + Spotlight won before I did and almost ruined it for me!

Speaking of the Oscars, and gosh,  I probably should have started out by asking you guys this, but what'd you eat while you were watching? Do you guys make a big deal out of the broadcast? We typically treat ourselves to something extra yummy and super snacky. Last year I made a trio of popcorns to munch on while we watched the show and this year I was all about these grilled cheese sandies!! I loved taking a simple, comfort food like grilled cheese and adding extra dimension with an easy add-on like a homemade spicy-tomato jam. It's a fun way to pack a lot of flavor in, think acidity, sweetness, and a  bit of heat all rolled up into one magical jam. And then when you add arugula, avocado, and bacon, well, talk about a well rounded sandwich! I like to think of it as a fancy ass blt grilled cheese and I'm kind of obsessed with it, so I hope you'll give it a go! Happy Monday and Happy Leap Day!! :D :D 


Makes 4 servings



  • 1 28-oz. can of San Marzano peeled tomatoes, drained and diced
  • 1/4 of medium onion, diced
  • 2 garlic cloves, finely minced
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • 1/8 tsp. ichimi togarashi (chili pepper powder), optional
  • Salt & pepper, to taste


  • Mayonnaise
  • 8 slices of sourdough bread
  • 16 slices colby jack cheese
  • Tomato jam (see above)
  • 12 pieces of bacon, fried
  • 2 avocados, peeled, pitted, and sliced
  • Baby arugula


  • Chef's knife and bread knife
  • Cutting board
  • Large heavy bottomed skillet with lid
  • Paper towels
  • Medium saucepan
  • Wooden spoon



  1. Combine tomatoes, onion, and garlic in a medium saucepan and cook on medium heat for 15-20 minutes or until ingredients start to break down and take on a jammy consistency.
  2. Add vinegar, honey, ichimi togarashi, and salt and pepper to taste and cook for an additional 15-18 minutes on medium until jam thickens then remove pan from heat. 


  1. To assemble sandwich, start by heating a heavy bottomed skillet on medium heat. Spread one slice of sourdough with mayonnaise, covering every inch of the bread. Place bread, mayonnaise side down and cover with two slices of colby jack cheese. Spread with 1/4 of the tomato jam, top with three pieces of bacon, then 1/4 of an avocado, thinly sliced and fanned, a small handful of baby arugula, and two more slices of colby jack cheese. Slather another slice of sourdough and place mayonnaise side up. Cook for 3 minutes on each side, and cover the pan with the lid when cooking the second side. Repeat with remaining ingredients.
  2. Serve (with some chips or soup or both) and enjoy!