Tomato Jam Grilled Cheese Food

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).