Tomato Jam Grilled Cheese Recipes

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TOMATO JAM GRILLED CHEESE



Tomato Jam Grilled Cheese image

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

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
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

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



Grilled Cheese With Smoky Tomato Jam Recipe by Tasty image

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

1 pt cherry tomato, finely chopped
3 tablespoons dark brown sugar
1 tablespoon apple cider vinegar
½ tablespoon fresh ginger, grated and peeled
¾ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
2 slices sourdough bread
1 tablespoon cabot unsalted butter, sotened
½ teaspoon freshly ground black pepper
¾ cup Cabot Seriously Sharp Cheddar Cheese

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



Tomato-Prosciutto Grilled Cheese image

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

1/2 canned San Marzano tomato, diced
1/8 cup chopped red onion
1/2 garlic clove, minced
1 tablespoon red wine vinegar
1/2 teaspoon honey
8 pieces whole-grain bread
2 cups shredded lowfat cheddar, divided
8 slices prosciutto
4 tablespoons olive oil, divided

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.
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