GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
TOMATO JAM GRILLED CHEESE
Jam and cheese sandwiches are a thing in England and they ought be a thing here, too. You're basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam. The jam is lovely and surprising -- perky is the word I'd use to describe it -- and a great counterpoint to melty, gooey cheese and crusty bread.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h
Yield 1 sandwich
Number Of Ingredients 10
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.
GRILLED CHEDDAR & TOMATO JAM SANDWICH
From Laura Werlin, the San Francisco-based author of "Grilled Cheese, Please!: 50 Scrumptiously Cheese Recipes." (Time is for preparing the sandwich alone. Make Tomato Jam early in the morning for ready use.) Some grilled cheese making tips: -- Grate the cheese. It will melt faster and more evenly than sliced cheese. -- Butter the bread, not the pan. Thinly sliced bread and soft, salted butter work best. -- Cook low and slow. Don't rush. Grill the sandwich slowly over medium heat. It's done when the bread is crispy and the cheese is fully melted. -- Cover up. Lock in the heat by covering the sandwich while cooking. -- Press, flip, repeat. Use a spatula to press down firmly on the sandwich while cooking. Flip twice (pressing with each flip).
Provided by gailanng
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 6447.5, Fat 77.8, SaturatedFat 35.5, Cholesterol 120, Sodium 11151.8, Carbohydrate 1175.8, Fiber 52.4, Sugar 67.9, Protein 264.4
GRILLED CHEESE WITH SMOKY TOMATO JAM RECIPE BY TASTY
Here's what you need: cherry tomato, dark brown sugar, apple cider vinegar, fresh ginger, kosher salt, ground cumin, smoked paprika, red pepper flakes, sourdough bread, cabot unsalted butter, freshly ground black pepper, Cabot Seriously Sharp Cheddar Cheese
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 12
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!
Nutrition Facts : Calories 823 calories, Carbohydrate 80 grams, Fat 43 grams, Fiber 7 grams, Protein 31 grams, Sugar 41 grams
SPICED TOMATO JAM
Serve this savory spiced tomato jam on your favorite burger, grilled cheese, or as an appetizer on crusty bread. Store remaining jam in the fridge for up to one week.
Provided by Leah Phillips
Time 13h20m
Yield 14
Number Of Ingredients 8
Steps:
- Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, Sodium 174.7 mg, Sugar 17.3 g
BOBBY'S GRILLED TOMATO JAM
Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.
Provided by Misa3446
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
- Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.
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- Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process.
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