Grilled Cheddar & Tomato Jam Sandwich Recipe

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Ingredients:

Serving

12 oz cheddar cheese
4 tbsp butter, at room temperature
8 sandwich-size slices sourdough bread
6 tbsp tomato jam (see recipe below and cooking instructions #6)
6 large ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn'tsp tomato season)
1 garlic clove, finely chopped
1/4 cup red wine vinegar
2 1/2 tbsp sugar (see note in how to make jam)
salt

Directions:

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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1998.1 Kcal (8366 kJ)
Calories from fat	968.18 Kcal
		% Daily Value*
Total Fat	107.58g	166%
Cholesterol	259.83mg	87%
Sodium	4213.82mg	176%
Potassium	498.74mg	11%
Total Carbs	158.67g	53%
Sugars	27.3g	109%
Dietary Fiber	10.16g	41%
Protein	91.59g	183%
Vitamin C	24.2mg	40%
Vitamin A	0.1mg	5%
Iron	1.3mg	7%
Calcium	635.9mg	64%

Amount Per 100 g
Calories	584.58 Kcal (2448 kJ)
Calories from fat	283.26 Kcal
		% Daily Value*
Total Fat	31.47g	166%
Cholesterol	76.02mg	87%
Sodium	1232.83mg	176%
Potassium	145.92mg	11%
Total Carbs	46.42g	53%
Sugars	7.99g	109%
Dietary Fiber	2.97g	41%
Protein	26.8g	183%
Vitamin C	7.1mg	40%
Iron	0.4mg	7%
Calcium	186.1mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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