• Gilles GB

Grilled cheddar and tomato jam

Let's stay in the United States for a simple and unpretentious recipe.

Cheddar is a cheese with a fairly strong taste of cow's milk, it comes from the village of Cheddar in Sommerset. To make this recipe, take a mild or medium cheddar and if you can find U.S cheddar take it without coloring.

For 4 sandwiches, you will need:

Grilled cheese:

- 350 g cheddar cheese

- 4 tablespoons butter, at room temperature

 - 8 slices of sourdough bread (sandwich slices)

  - 6 tablespoons of tomato jam (see following list)

Tomato jam:

- 6 large ripe Roma tomatoes, peeled, seeded and coarsely chopped (or use a can of 800 g diced tomatoes, drained)

- 1 clove of garlic, finely chopped

- ¼ cup red wine vinegar

- 2 1/2 tablespoons of sugar (if you do this during the tomato season, reduce the sugar by 1 to 2 teaspoons)

- Salt

Here we go:

Tomato jam:

Place all ingredients in a medium saucepan over medium-low heat. The mixture should bubble slightly but not boil. Cook for about 1 hour or until the jam thickens and most of the liquid has evaporated. Let cool. (You can do this up to 1 week in advance. Store in the refrigerator).

Preparation: Using the very small holes in a box grater or other similarly sized grating device, finely grate 120 g cheddar.

Place the cheese in a small bowl. Add the butter and, using a fork, mash the mixture until the cheese is well incorporated into the butter.

Using the large holes in a box grater or other similar size grater, grate the rest of the cheese.

Assembly: Spread the cheddar and butter mixture on one side of each slice of bread.

Place 4 slices of bread, buttered side down, on your work surface. Spread 1½ tablespoon of jam on each slice. Divide the cheese, assemble the slices of bread two by two. The buttered side will be on the outside.

Cooking: Heat a large non-stick pan over medium heat for 2 minutes. Put the sandwiches in the pan, cover and cook, 3 to 4 minutes, until golden.

Flip the sandwiches by pressing firmly on each with a spatula to flatten slightly.

Cover and cook, 2 to 3 minutes, until the underside is golden brown (watch carefully as the cheese on the outside of the bread can darken quickly).

Turn the sandwiches over, press down again with the spatula, cook for 1 minute and remove from the pan. Let cool 5 minutes.

Cut in half and serve.

Sit on a terrace in the sun and open a cool bottle of Patrimonio Cuvée YL Rosé from Yves Leccia to enjoy this recipe from the West.

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