Save This grilled cheese with tomato jam brings together the childhood comfort of melted cheese on crisp golden bread and the grown up zip of a quick homemade tomato jam. Whether you need a pick me up lunch or a cozy snack, this recipe makes ordinary grilled cheese something special.
When I first tried tomato jam in a cafe, I became obsessed and had to recreate it at home. Now this sandwich is my go to when my family wants something familiar but with a little twist.
Ingredients
- Cherry tomatoes: Bringing an intense sweet tart flavor These little tomatoes break down beautifully for a rich jam Choose ripe ones for maximum flavor and color
- Granulated sugar: Provides structure to the jam and balances acidity Fine sugar dissolves best
- Apple cider vinegar: Adds tang and depth to the jam Look for raw unfiltered for more flavor
- Salt: Essential for enhancing all the flavors Use fine sea salt for best distribution
- Black pepper: Gives a savory note that plays off the sweetness Always opt for freshly cracked if you can
- Red pepper flakes: A touch of gentle heat Choose fresher flakes for more vibrant color and zing
- Sourdough bread: Sturdy with a tangy bite This bread toasts up crispy and holds fillings well Look for a fresh loaf with a crackly crust
- Sharp cheddar cheese: Delivers bold cheesy flavor Melts smoothly Choose a quality block and slice or grate yourself for creaminess
- Unsalted butter: Helps create that classic crunchy exterior and buttery taste Softer butter spreads more evenly
Instructions
- Prep the Tomato Jam:
- Combine cherry tomatoes sugar apple cider vinegar salt black pepper and optional red pepper flakes in a small saucepan Place over medium heat Keep stirring occasionally as the tomatoes burst and mixture begins to simmer
- Cook the Jam:
- Continue stirring every few minutes tapping down any whole tomatoes to help them release juices Keep at low medium heat for about fifteen to eighteen minutes Stir more frequently as the mixture thickens You will know it is ready when the jam is glossy and thick enough to mound on a spoon Remove from heat Set aside to cool slightly
- Build the Sandwiches:
- Lay out all four slices of sourdough bread on a work surface Spread a generous layer of cooled tomato jam over two slices Be sure to reach the edges for even flavor Top each with cheddar cheese Sliced or grated both work well Top each sandwich with the remaining bread slices
- Butter the Bread:
- Using a soft spatula or the back of a spoon smooth unsalted butter across the outer sides of each slice of bread Make sure the butter is at room temperature for easy spreading Get close to the edges for maximum crunch
- Toast in Skillet:
- Preheat a large nonstick skillet over medium low heat Once hot but not smoking place the sandwiches in carefully Cook for three to four minutes on the first side pressing gently with the spatula until the bread becomes golden and crispy Flip and repeat on the other side watching so they do not burn Turn down heat if needed
- Rest and Serve:
- Transfer sandwiches to a cutting board Let them sit for one to two minutes before slicing This helps the cheese set just a touch so it does not ooze everywhere Slice each sandwich in half or quarters Serve while hot and enjoy every crunchy gooey bite
Save My son will eat almost anything if I swap in this jam and my husband always asks for seconds when I serve this for movie night.
Storage Tips
Wrap leftover sandwiches in foil and store them in the fridge for up to twenty four hours To reheat use a skillet over low heat or pop in a toaster oven to keep the bread crisp The tomato jam itself lasts up to a week in a sealed jar in the fridge
Ingredient Substitutions
Gruyere or mozzarella work beautifully in place of cheddar Soft goat cheese mixed with the tomato jam also makes a grown up treat If you have only regular sandwich bread just toast more gently to avoid burning
Serving Suggestions
Pair with a mug of creamy tomato soup or a crisp salad for a full meal I often add a handful of arugula before grilling for extra peppery greens If you are serving kids consider cutting the sandwiches into fun shapes with cookie cutters
Save Serve these sandwiches hot for the best flavor and crunch You will love every gooey bite with homemade tomato jam.
Recipe FAQs
- → What kind of bread works best?
Sourdough bread gives a robust flavor and crisp texture, but any crusty bread can be used.
- → Can I substitute the cheese?
Yes, Gruyère or mozzarella are great choices, offering different flavor profiles and meltability.
- → Is the tomato jam spicy?
It's mildly tangy-sweet, but adding red pepper flakes gives a gentle kick. Adjust to taste.
- → Can tomato jam be made ahead?
Absolutely! Store cooled jam in the fridge for up to one week and use as needed.
- → How do I make the sandwich extra crispy?
Butter the bread carefully and cook slowly over medium-low heat for an evenly golden result.
- → Are there suggested add-ons?
Try adding fresh basil or arugula for a peppery flavor boost and a touch of green.