Tomato Jam Grilled Cheese

Jam and cheese sandwiches are a thing in England and they ought be a thing here, too. You're basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam. The jam is lovely and surprising -- perky is the word I'd use to describe it -- and a great counterpoint to melty, gooey cheese and crusty bread.
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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 25 min
  • Yield: 1 sandwich
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Ingredients

4 slices Cheddar

2 slices sourdough bread

2 tablespoons Tomato Jam (recipe follows)

Kosher salt and freshly ground black pepper

Butter, at room temperature, for spreading

Tomato Jam:

1 pound peeled tomatoes, drained and finely chopped (canned or fresh both work)

1 cup sugar

1 large orange, zested and juiced

2 lemons, zested and juiced

1 cinnamon stick

Directions

  1. Place 2 slices of the cheese on 1 slice of bread and top with the tomato jam; sprinkle with a little salt and pepper. Add the remaining 2 slices of cheese, then press the remaining slice of bread onto it.
  2. Heat a skillet over medium heat. Meanwhile, butter the top slice of bread. Press the sandwich with a spatula or steak weight, buttered-side down, onto the hot skillet. Press until the bread is golden brown and the cheese has started to melt. Butter the slice of bread that is now facing up, then flip the sandwich. Cook until golden brown and the cheese is gooey, 3 to 4 minutes total. Slice and enjoy!

Tomato Jam:

  1. In a nonreactive medium pot, combine the tomatoes with the sugar, citrus zest and juice and cinnamon stick. Cook over medium heat, stirring occasionally, until the mixture gels on a spoon (it will look like a thin syrup), about 30 minutes. Skim any foam off the top, then pour the jam into two or three 1-cup jars. Let the jam cool to room temperature before using. Refrigerate for up to 2 weeks. Makes about 2 cups.

Cook’s Note

The tomato jam is also delicious served with eggs or spread on a BLT or flatbread with lots of chile and herbs.

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