TOMATO JAM GRILLED CHEESE

Tomato Jam Grilled Cheese image

Provided by Claire Thomas : Food Network

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.