Bacon Cambozola Grilled Cheese

I think the creation of the perfect grilled cheese sandwich is an art worth pursuing.  I’ve spent many hours combining flavors, doing research and sampling different delicious treats each one missing something until last night.  Last night, I made this sandwich.  And it was because of the cheese plate at Vinos Finos in Lafayette Village that I even knew about the cheese that made this sandwich what it is.  Cambozola is the marriage of an Italian gorgonzola and a French soft ripened triple cream cheese, such as a camembert.  It’s like a nice ripe brie with a thread of blue cheese strung down the center.  By far and away, it is the most interesting blue cheese I’ve ever tasted.  Combined with the sweetness of the caramelized onions and the salty bacon you get a flavor that is just perfection between two slices of bread.


From Nom Nom Bombshells | Main Dishes | American


2 servings


  • 4 Pieces Rye bread
  • 4 Slices Havarti cheese
  • 4 oz cambozola, divided between both sandwiches
  • 2 T Caramelized onions
  • 2 Pieces Bacon


  1. Caramelize onions by slicing your onion into thin slices and cooking it slowly in a heavy bottom sauté pan (or dutch oven) on a low heat until they are dark brown. I drizzle a little oil in the pan first, then as the onion is cooking add a splash of balsamic vinegar and a sprinkle of sugar to help bring out the flavor. This takes about 30 minutes, but can be done up to 24 hours in advance.
  2. Assemble the sandwich by first placing one slice of havarti cheese on each piece of bread.
  3. Top one slice the havarti for each sandwich with 2 oz of cambozola.
  4. Top the cambozola with your caramelized onions.
  5. Top onions with 2 slices of bacon.
  6. Close sandwich.
  7. Melt 4 T butter in a large skillet and let it melt.
  8. Place sandwiches in the melted butter and cook until brown.
  9. Flip sandwich and cook until melted and brown on the other side.
  10. Eat…enjoy.

This is cambozola…look at the beautiful blue threads running through the cheese.  I used about 3/4 of this wedge for two sandwiches.  The measurement in the recipe isn’t perfect – you can use more or less depending on how much you like blue cheese.


Here is the assembly for one sandwich.  So, you can see I used a marble rye pumpernickel for this sandwich.  I also used a black Russian Rye – which was better in the opinion of both eaters.  This was good, but the other just paired better with the flavors.



I caramelized my onions nice and slowly this time. The first time I made the sandwich, I did a quick and dirty version with more heat, more sugar and less time.  This time, I had all Sunday afternoon so I really made it count.  I used a large onion so I had plenty – and used a lot. Make sure you aren’t using too much heat – the lower and slower the better.






You can put as little or as much bacon as you like.  I left it off of mine, because my stomach can only take so much bacon in one day.


Close it up and cook it in melted butter until cooked.


Toasty, savory success!  What a great sandwich.  And so easy.

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