Best 3 Grilled Cheese With Tomato Jam Recipes

**Grilled Cheese with Tomato Jam: A Savory and Sweet Delight**

Elevate your classic grilled cheese sandwich with a luscious homemade tomato jam. This irresistible combination of sharp cheddar and gooey mozzarella cheese is perfectly complemented by the sweet and tangy tomato jam, creating a harmonious balance of flavors. Dive into the ultimate comfort food experience with our curated collection of grilled cheese recipes, each offering a unique twist on this timeless favorite. From the simplicity of the classic grilled cheese to the sophisticated flavors of the goat cheese and arugula grilled cheese, our recipes cater to every palate. Indulge in a culinary adventure as you explore the world of grilled cheese sandwiches, enhanced by the burst of flavor from our delightful tomato jam.

Let's cook with our recipes!

TOMATO JAM GRILLED CHEESE

Tomato Jam Grilled Cheese image

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

Ingredients

4 slices Cheddar
2 slices sourdough bread
2 tablespoons Tomato Jam (recipe follows)
Kosher salt and freshly ground black pepper
Butter, at room temperature, for spreading
1 pound peeled tomatoes, drained and finely chopped (canned or fresh both work)
1 cup sugar
1 large orange, zested and juiced
2 lemons, zested and juiced
1 cinnamon stick

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 CHEESE WITH SMOKY TOMATO JAM RECIPE BY TASTY

Grilled Cheese With Smoky Tomato Jam Recipe by Tasty image

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

Ingredients

1 pt cherry tomato, 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
2 slices sourdough bread
1 tablespoon cabot unsalted butter, sotened
½ teaspoon freshly ground black pepper
¾ cup Cabot Seriously Sharp Cheddar Cheese

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

GRILLED CHEDDAR & TOMATO JAM SANDWICH

Grilled Cheddar & Tomato Jam Sandwich image

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

Ingredients

12 ounces cheddar cheese
4 tablespoons butter, at room temperature
8 sandwich-size slices sourdough bread
6 tablespoons tomato jam (see recipe below and cooking instructions #6)
6 large ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 pounds, use Roma tomatoes if it isn't tomato season)
1 garlic clove, finely chopped
1/4 cup red wine vinegar
2 1/2 tablespoons sugar (see note in how to make jam)
salt

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

Tips:

Use a good quality bread for your grilled cheese sandwich. A hearty, flavorful bread will hold up better to the heat and cheese than a flimsy white bread.
Butter both sides of the bread before grilling. This will help the bread to brown evenly and prevent it from sticking to the pan.
Use a generous amount of cheese. The more cheese you use, the gooier and more delicious your sandwich will be.
Add other ingredients to your grilled cheese sandwich, such as sliced tomatoes, bacon, or avocado. This will add flavor and variety to your sandwich.
Grill your sandwich over medium heat. This will help the cheese to melt evenly without burning the bread.
Serve your grilled cheese sandwich immediately with your favorite sides, such as tomato soup, potato chips, or a salad.

Conclusion:

A grilled cheese sandwich is a classic comfort food that is easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious grilled cheese sandwich that is perfect for a quick lunch, dinner, or snack. So next time you're looking for a satisfying and easy meal, give grilled cheese sandwich a try. You won't be disappointed.