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MealLunchSandwichesBreadHigh-FiberHigh-ProteinMeal PrepStove TopPartyKid-FriendlyDinnerUnder 30 MinutesEasyVegetarianComfort FoodNorth American

Grilled Cheese With Smoky Tomato Jam

featured in Grilled Cheese 4 Ways

Indulge in this mouthwatering Grilled Cheese with Smoky Tomato Jam, a perfect twist on a classic comfort food. Savor the gooey, melty cheese paired with the rich, smoky tomato jam for a flavor explosion in every bite.

Cabot Creamery Co-operative brand logo
Presented by
Cabot Creamery Co-operative
91% would make again

Under 30 minutes

Grilled Cheese With Smoky Tomato Jam

Under 30 minutes

Ingredients

for 1 sandwich

Tomato Jam

  • 1 pt cherry tomato (475 g), 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

Grilled Cheese

  • 2 slices sourdough bread
  • 1 tablespoon cabot unsalted butter, sotened
  • ½ teaspoon freshly ground black pepper
  • ¾ cup Cabot Seriously Sharp Cheddar Cheese (75 g)

Nutrition Info

  • Calories 1155
  • Fat 70g
  • Carbs 82g
  • Fiber 44g
  • Sugar 42g
  • Protein 50g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy!

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Grilled Cheese With Smoky Tomato Jam