This loaded grilled cheese is sweet, savory, and oh so satisfying thanks to the potato chips, bacon, and raspberry jam. It's a combination that takes dinner to the next level and is a crowd pleaser for the entire family!
In a small bowl, combine butter and mayo.
If you don't make all 4 sandwiches, and have leftovers, the condiment can be kept in the fridge for up to 3 days.
In between the slices of sourdough, add a layer of raspberry jam, then a layer of chips, then the bacon and finally shredded gruyere.
Press the sandwich together to crunch the chips down and keep the sandwich together a bit better.
Spread one side with the butter-mayo mixture and place it face down in the hot skillet or griddle. Spread top with butter-may while the first side turns golden brown. Flip after about 3 minutes and continue cooking for approximately 3 minutes crunchy and cheese is melted.