Cut these trumped up grilled cheese sandwiches into quarters and serve as an appetizer, or scarf one down all for yourself. The tomato jam goes great with sausages and sauerkraut on a crusty hoagie roll.
- 3 medium sized tomatoes, cored and stemmed
- 1tbsp. sugar
- ¼ tsp. salt
- 1 tbsp balsamic vinegar or red wine vinegar
Cut tomatoes into medium dice and put in saucepan. Add sugar, salt, and balsamic vinegar.
Cook and stir over medium heat until the tomatoes get juicy and it comes to a boil. Lower heat and simmer until most of the juice evaporates and the mixture thickens.
Recipe yields: 1 cup
- 2-3 tbsp. butter
- 4 slices bread
- 1 c. grated sharp cheddar
Melt butter in a skillet. Place ½ c. shredded cheddar on bread, spoon tomato jam on top of cheese, cover with second slice of bread.
Put sandwich in melted butter skillet and cook over med. heat. Tamp down sandwich with spatula, flip after 2 minutes or when cheese starts to melt and bread is golden toasty brown, and give the other side the same treatment. Say ahhh and serve.