It's easy to end up with a collection of jams and jellies clogging up your refrigerator door. And while peanut butter and jelly sandwiches are a classic, they're not the only way to enjoy jams in sandwich form. Use your extra jellies to add a light sweetness to gourmet grilled cheeses and other tasty sandwiches.
01 of 08
Who says you need bread to make a grilled cheese? Buttery, sweet pound cake crisps up beautifully when toasted, and when paired with sweet and earthy fig jam and creamy brie, you get a whole new kind of sandwich. Serve for breakfast with a side of bacon or for dessert with powdered sugar on top. It's a great way to use up leftover cake.
02 of 08
There's nothing quite like bacon jam. It's sweet and salty goodness comes from slowly rendering bacon and then cooking it down with brown sugar, caramelized onions, and red wine vinegar until a thick and rich jam develops. Add some fresh ricotta, nutty parmesan, and crispy brussels sprouts and you've got one serious sandwich on your hands.
03 of 08
Oscypek is a delicious smoked cheese made of salted sheep’s milk from the Tatra Mountains region of Poland. The salty smokiness of the cheese pairs wonderfully with sweet strawberry jam. Toasted until crisp and melty, it's a grilled cheese you won't soon forget.
04 of 08
Wisconsin cheddar, sweet and savory tomato jam, crispy bacon, and a runny egg sandwiched between two buttery slices of brioche bread come together to make this breakfast sandwich. It's a memorable way to start your day and also makes a decadent brunch or lunch main dish.Continue to 5 of 8 below.
05 of 08
These sweet and savory little monte cristo sliders feature creamy brie, thinly sliced turkey and ham, tangy raspberry jam, and crusty French bread. Instead of deep-frying the entire sandwich like some monte cristos are made, this sandwich is grilled on the stove with salted butter. Because of their size, these sliders are great for sharing.
06 of 08
Thanksgiving is a real food-lovers holiday, but the leftovers might be the best part. The work is already done, the pressure is off, and you can enjoy the food in peace. Turn your leftover stuffing, cranberry jelly, and mashed potatoes into a griddled sandwich. With a little bit of melty cheese, this is the perfect day after Thanksgiving lunch.
07 of 08
Filled with a dollop of woodsy mulberry jam, salty slices of Virginia ham, bright pickled peach segments, and nutty shreds of gouda and then grilled between two buttery sweet slices of Hawaiian bread, this sandwich packs quite the flavorful punch. The best part is that this sandwich is good all year round—whether you're making it in the middle of summer when peaches are perfectly in season or whether you're making it in the dead of winter, after your peaches have been pickling for a few months.
08 of 08
For this unique sandwich, crispy fried tofu nuggets are tossed in a sweet yet slightly spicy sesame orange sauce and then stuffed into light and airy steamed buns. This type of bao is vegetarian-friendly and utterly delicious. The sauce is made using orange marmalade for a little sweetness, and you can add more spice if you'd like more heat.