1 pint cherry tomatoes, finely chopped
3 tablespoons packed dark brown sugar
1 tablespoon apple cider vinegar
½ tablespoon grated peeled fresh ginger
¾ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
2 slices of sourdough bread
1 tablespoon Cabot Unsalted Butter, softened
½ teaspoon freshly ground black pepper
3 ounces Cabot Seriously Sharp Cheddar cheese, finely shredded (about ¾ cup)
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 60 mins | Total: 1 hr 10 mins
To make the tomato jam:
COMBINE the cherry tomatoes, brown sugar, apple cider vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a medium saucepan. 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.
To 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 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.
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