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Ingredients

Sweet Tomato Jam
  • 6 tomatoes
  • 1 “thumb” (about 1 inch/2.5 cm) ginger, grated
  • 4 shallots, sliced
  • 2 cloves garlic, sliced
  • ½ cup (125 mL) brown sugar
  • ½ cup (125 mL) cider vinegar
  • ½ cup (125 mL) water
  • 1 pod star anise
  • ½ cup (125 mL) mayonnaise
  • ¼ cup (50 mL) shredded Avonlea cheddar cheese
  • ¼ cup (50 mL) butter
  • 1 tsp (5 mL) black pepper
  • 1 tsp (5 mL) thyme
  • 2 slices crusty Parisian bread
  • 1 tsp (5 mL) Dijon mustard
  • ¼ cup (50 mL) shredded Cows Creamery aged cheddar
  • 2 tbsp (30 mL) sweet tomato jam
  • 2 slices house bacon, crisped

Directions

Tomato jam

Place all ingredients in a saucepan over medium heat; cook until water evaporates, 1 to 1.5 hours.

Continue to cook to jam stage, about 20 minutes. Test with a drop test: put a bit of jam on a plate and place in the refrigerator for 2 minutes; if it’s set, jam is ready.

To prepare crust

combine all crust ingredients in a medium bowl.

To prepare sandwich

Spread the crust mixture on the outside of both slices of bread; spread Dijon mustard inside bread. Place cheese and jam on one side of bread; add bacon and close sandwich.

Grill over medium heat until golden brown, about 3-4 minutes per side.

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