Sweet Tomato Jam & Mayo Grilled Cheese Sandwich
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.