Dave is our resident jam/jelly maker, so he tackled making this grilled cheese as a snack for himself.
Recipe from the Kitchy Kitchen.
-4 slices cheddar
-2 slices sourdough bread
-2 tablespoons tomato jam**
-1 cup sugar
-1/2 large orange, grated and juiced
-1 lemon, grated and juiced
-1 sticks cinnamon
First, prep your tomato jam: Drain the peeled tomatoes and finely chop them. In a pot, combine the tomatoes with sugar, the orange and lemon zest and juice, and cinnamon. Cook over medium heat for about 30 minutes, until the mixture gels on a spoon (it will look like a thin syrup). Skim any foam off the top. This won't make too much jam, so allow the to cool before using on the grilled cheese and store the rest in the fridge to use over the course of a week or so.
Place two pieces of cheese on one slice of bread and top with the tomato jam, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over medium heat and add the sandwich, buttered side down. Cook until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is melted.
This grilled cheese was very flavorful. A little tangy from the tomato jam, but the tomato jam overall was pretty sweet and citrusy. The cheddar paired nicely with the tomato jam flavors and adding the homemade tomato jam to the sandwich was a fun idea.