Bacon Jam and BLT Sandwich

Bacon Jam and BLT Sandwich

Especially in the summer and especially in the evening after work I sometimes do not feel like cooking anymore. Either it is just too hot or I just want to put my feet up because it was a long or exhausting day. That’s why I’m a big sandwich fan and I like to eat sandwiches in the evening. Sometimes as a cheese toast from the contact grill, sometimes as a classic American sandwich with lettuce, tomato and ham. Time with hard-boiled eggs or tuna salad. And then there’s the absolute classic: the BLT sandwich! BLT stands for Bacon, Lettuce, Tomato. And I just made it and made it out of B’s ​​tasty Bacon Jam.

Bacon Jam is this ingenious invention of bacon, sugar and maple syrup, coffee, and other yummy delicacies like onions and garlic. Cooked together, this results in a sticky, spicy mass. And this marmalade-like, lumpy cream on the other hand fits perfectly on toast, or on the breakfast egg. It also goes well with omelette, burger, salad and so much more. Bacon Jam can be stored for 1–2 weeks in the refrigerator and allegedly even freeze. I have not tried that yet.

Recipes can be found like sand by the sea. The version of Dinner with Julie, which I found and slightly modified, tasted great. As always, the ingredients are important and I only get good organic bacon in the pot. A great espresso from a roastery around the corner. The result is simply delicious and I could have eaten the glass even in doubt. In combination as a BLT sandwich, Bacon Jam is also quite outstanding.

Bacon Jam and BLT Sandwich

You only need a fresh white bread or bread of your choice, some good mayonnaise, some fresh lettuce leaves and tomatoes. Then each a decent blob of bacon Jam and the perfect sandwich enjoyment is nothing in the way! Have fun trying it!

Bacon Jam


  • Sliced ​​300g Organic Bacon
  • 1 onion
  • 3 garlic cloves
  • 75 g brown sugar
  • 1 cup freshly brewed espresso
  • 50 g maple syrup
  • 2 tablespoon bourbon whiskey (optional)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon coarse Dijon mustard


  1. Chop the bacon into thin strips and place in a large saucepan, Slowly drain heavy soil at medium temperature until browned. Remove from the pot with a slotted spoon, drain and fill into a bowl.
  2. Peel the onion and garlic, dice finely, and sauté for a few minutes in the bacon fat. Simmer gently for about 20 minutes over low to medium heat until the mixture is golden brown and slightly viscous. Still hot in a well-rinsed glass, fill and best serve still lukewarm.


Makes a jar of about 300 ml. Will stay in the fridge for a few days, but should be served at room temperature if possible.