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.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- 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.
- 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!
- 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.
GRILLED CHEESE WITH SMOKY TOMATO JAM RECIPE BY TASTY
Here's what you need: cherry tomato, dark brown sugar, apple cider vinegar, fresh ginger, kosher salt, ground cumin, smoked paprika, red pepper flakes, sourdough bread, cabot unsalted butter, freshly ground black pepper, Cabot Seriously Sharp Cheddar Cheese
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 12
Steps:
- Make the tomato jam: In a medium saucepan, combine the cherry tomatoes, brown sugar, apple cider vinegar, ginger, salt, cumin, paprika, and red pepper flakes. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for 45-60 minutes, or until most of the liquid has evaporated and the mixture has thickened to a jam-like consistency. Remove the pot from the heat and let the jam cool. The jam will keep in an airtight container in the refrigerator for up to 2 days.
- Make the grilled cheese: Spread ½ tablespoon of butter on one side of each slice of bread. Sprinkle the buttered sides with ¼ teaspoon pepper each.
- Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the skillet. Spread ¼ cup (60 g) tomato jam over the bread, then layer the Cabot Seriously Sharp Cheddar on top and cover with the remaining slice of bread, buttered side out. Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and cook for another 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 80 grams, Fat 43 grams, Fiber 7 grams, Protein 31 grams, Sugar 41 grams
TOMATO-PROSCIUTTO GRILLED CHEESE
Provided by Graham Elliot
Categories Sandwich Cheese Tomato Lunch Cheddar Prosciutto Self Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
- Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
- On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
- Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
- In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.
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- Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process.
- Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up.
- Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted.
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- Step 1 Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomatoes break down and resembles jam, 15-20 minutes.
- Step 2 Add vinegar and honey; cook until jam thickens, 15 minutes. Add a tbsp. of water if jam get to dry. Season with salt and black pepper; remove from heat. At this point it can be pureed in blender or with an immersion blender for a smoother jam.
- Step 3 On a cookie sheet, arrange bread in a single layer. Top each slice with ¼ cup cheese and 1 slice of prosciutto; bake until cheese melts, 3-5 minutes.
- Step 4 Divide tomato jam among 4 sandwich halves; top with another ¼ cup of cheese remaining sandwich halves. Spread each half with butter.
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- Heat a large skillet with 1 tablespoon of the butter over medium heat until the surface of the pan is coated. To assemble the sandwich, butter the bread with the remaining tablespoon of butter, then spread 1 tablespoon of the jam onto each piece. lay two slices of the gouda on top of one of the slices touching the jam, and then place the other piece of bread on top, with the jammy side facing the middle. Place the sandwich on the pan and grill, covered, until the bread turns brown and crispy and the cheese begins to melt. Use a spatula to flip the sandwich over and repeat on the other side until desired toastiness is reached. Remove from heat and serve immediately.
- Mix together all of the ingredients in a large pot over medium high heat until the mixture begins to boil. Lower to medium-low heat and allow to simmer until the mixture thickens to a jam-like consistency, stirring every 10 minutes (take about 1 hour to 1 hour 30 minutes depending on your heat level). Pour the jam into sterilized canning jars, seal tightly, and submerge in a hot water bath for 10 minutes. Remove with canning tongs and allow to cool to room temperature.
TOMATO JAM AND MOZZARELLA PANINI - COOKIE AND KATE
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- To make the jam: In a medium-sized pot (around 2 1/2 quarts) over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.
- Simmer until the mixture is completely broken down, reduced and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes. Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.
- To make the sandwiches: If you’re making panini, brush olive oil or melted butter on one side of each slice of bread. Place the oiled sides down on a plate. Mix the mozzarella and Parmesan cheese together. Working in pairs, spread a generous layer of jam on one piece of bread and top the other with a generous handful of cheese, spread evenly down the bread (use a little more than you think you probably should). Top the cheese with a sprinkle of torn basil and press the other slice of bread, tomato jam-side down against the cheese to make a sandwich. Repeat for remaining sandwiches.
- Grill the sandwich in a panini press, electric grill or in a pan on the stovetop until both sides are crispy and turning golden brown on the edges. (I used an electric grill set to 400 degrees Fahrenheit, but here’s a stovetop method that has worked for me… feel free to just make a grilled cheese here.) Repeat for remaining sandwiches.
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- Lay the bread out in mirror images, so that the filling will be between the non-buttered sides and the buttered sides will be on the outside of the sandwich
- Generously butter the outside pieces of the bread, crust to crust. Turn one of the pieces of the bread over (butter side down on the counter or board) and lay the cheese slices on top. Then lay the slice of ham on top of the cheese and cover the ham with some tomato jam. Place the other piece of the buttered bread on top (buttered side up)
- Place the sandwiches on a skillet (butter side down) with the heat on medium. Cook for about 3 min or until the bread is lightly browned. You can pick it up gently with a spatula and look underneath to see if it is browned enough. When it is browned to your liking, flip the sandwich over with a spatula and brown the other side.
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