Grilled Cheese With Smoky Tomato Jam Recipe By Tasty Food

GRILLED CHEESE RECIPE BY TASTY

Steps:

• On a cutting board, butter each piece of bread with butter on one side.
• Flip the bread over and spread each piece of bread with mayonnaise.
• Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
• Heat a nonstick pan over medium low heat.
• Place the sandwich on the pan, mayonnaise side down.
• Cook for 3-4 minutes, until golden brown.
• Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
• Enjoy!

TOMATO JAM GRILLED CHEESE

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.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

BASIL-TOMATO GRILLED CHEESE

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

GRILLED CHEESE WITH SMOKY TOMATO JAM RECIPE BY TASTY

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!

GRILLED CHEDDAR & TOMATO JAM SANDWICH

Steps:

• Using the very small holes of a box grater or other similar-size grating device, finely grate 6 ounces of the Cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter.
• Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese.
• To assemble: Spread the Cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1 1/2 tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up.
• Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
• For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions.
• TOMATO JAM: If you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons.
• Cooking Directions: Place all the jam ingredients in a medium-size saucepan over medium-low heat. The mixture should bubble ever so slightly but not boil. Cook for about 1 hour, or until the jam has thickened and most of the liquid has evaporated. Let cool. (You can make this up to 1 week in advance. Store in the refrigerator).

BOBBY'S GRILLED TOMATO JAM

Steps:

• Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
• Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.

GREEN TOMATO JAM

Steps:

• Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
• Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
• Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.