Double Cheddar and Tomato Jam

By DreiFromBK

Creamy tomato jam gives this double cheddar sandwich a homemade touch, without the hassle of whipping up hot soup.

Ingredients

• Tomato Jam:
• 12 ounces cheddar cheese
• 4 tablespoons butter, at room temperature
• 8 sandwich-size slices sourdough bread
• 6 tablespoons Tomato Jam
• 6 large ripe tomatoes (about 1 1/2 pounds) peeled, seeded, and coarsely chopped
• 1 clove garlic, finely chopped
• 1/4 cup red wine vinegar
• 2 1/2 tablespoons sugar (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)
• Salt

Details

Adapted from thenest.com

Preparation

Step 1

For Jam :
Place all the ingredients in a medium 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.)

Sandwich :
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 the remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over 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.