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  • Writer's pictureuncorked

Grilled Cheese & Rose’

I love grilled cheese sandwiches and soup…such a perfect comfort food.

Here is a great recipe I found that is a bit different from the regular grilled cheese created by James Beard. This and a Sangiovese Rose’ are the perfect pairing.

Try changing up that grilled cheese of any kind by pairing it with a lovely bottle of flavor filled rose’. You will find it a delightful meal.

Double Cheddar & Tomato Jam Grilled Cheese

(makes 4 sandwiches)

12 ounces cheddar cheese

4 tablespoons butter, at room temperature

8 sandwich-size slices sourdough

6 tablespoons Tomato Jam (see below)

Tomato Jam:

(adapted Chef Charles Dale's recipe)

6 large ripe Roma tomatoes peeled, seeded and coarsely chopped (or use a 28-ounce can of Roma or San Marzano diced tomatoes, drained)

1 clove garlic, finely chopped

¼ cup red wine vinegar

2 1/2 tablespoons sugar (if you’re making this in tomato season, reduce the sugar by 1 to 2 teaspoons)


To Prep:

Using the very small holes of a box grater or other similar-size grating device, finely grate 4 ounces of the cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter.

Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese.

Tomato Jam:

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

To Assemble:

Spread the cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1½ tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up.

Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.

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