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Spicy Asiago, Bacon and Sautéed Mushroom Grilled Cheese with Homemade Tomato Jam

Author Si Foster, A Bountiful Kitchen


  • 1 lb tomatoes chopped
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 6 slices home style white bread
  • mayonnaise not low fat
  • 1/2 lb Wisconsin Peperoncino Asiago with Spicy Red Pepper cheese sliced and at room temperature
  • 3/4 lb thick cut peppered bacon cook until almost crisp, drained on paper towel
  • 1 lb mushrooms washed and sliced thick, sautéed in 1 tablespoon butter and dash of salt


  1. Cook tomatoes in small saucepan over medium high heat. Add sugar and continue to cook until thick and the mixture turns a dark red color, about 10 minutes. Squeeze lemon juice and continue to cook for another 2 minutes. Turn off heat and set aside.
  2. Place pan on stove and turn heat to medium. Spread one side of bread with mayo. Lay bread, mayo side down onto heated pan.
  3. Layer sliced cheese on top of bread. Top with slices of bacon, and a layer of sautéed mushrooms. Spread with tomato jam if desired. Top with another layer of cheese.
  4. Spread mayonnaise onto one side of second slice of bread. Place bread, spread side up on top of sandwich in pan. When underside of sandwich is golden, carefully turn the sandwich using a spatula. Cook until both sides of the sandwich are golden.
  5. Repeat to make 3 more sandwiches. Serve immediately with tomato jam.