Chandler’s Grilled Cheese With Tomato Jam
Yee’s recipe for a bang-up grilled cheese includes an Emmy-worthy tomato jam, something you can use to pump up a multitude of dishes, including turkey burgers and cheese plates.
Friends fans will know the grilled cheese backstory from the first season. Chandler hates Thanksgiving because it’s the day his parents told him they were getting divorced, so he prepares a “traditional holiday feast”: grilled cheese, tomato soup, and the fake onion ring Funyuns. Yee hacks the meal by turning the soup into a sweet, spiced jam that’s spread on the bread; the Funyons are reconfigured as caramelized onions that are stuffed into the sandwich before it’s skillet-grilled. The choice of cheese is up to the reader.
Tester’s notes: You can use a store-bought tomato jam, but this one is simple, plus this is cherry tomato season. And unless you insist on American cheese in your grilled cheese, a stronger-flavored one such as sharp Cheddar or pepper Jack will work best with the sweet jam.
Tomato Jam
1 tbsp. ground cumin
1 lb. cherry tomatoes
1/2 tsp. grated fresh ginger
Zest and juice of 1/2 lemon
1/2 cup brown sugar
1/2 cup water
1/2 medium onion, sliced
1/2 tbsp. vegetable oil
Grilled Cheese
1/2 tbsp. olive oil
1 yellow onion, sliced
Unsalted butter, softened
8 slices sourdough bread
8-12 slices cheese of your choice
Make the tomato jam:
In a medium heavy pot, combine all the ingredients over high heat. Let the mixture to come to a boil, stirring occasionally, then reduce the heat to low. Simmer until the jam thickens, about 1 hour. Let cool completely, then transfer to the refrigerator for at least 3 hours, or overnight.
Make the grilled cheese:
Heat and add the oil. Add the onion slices and cook over moderate heat, stirring occasionally, until soft and golden, about 10 minutes. Transfer to a bowl. Wipe off the pan with a paper towel.
Butter one side of each slice of bread. Flip the slices so they are all butter-side down on the work surface. Smear a generous layer of tomato jam on half of the bread slices, and top with 1 to 2 tablespoons of caramelized onions. On the other bread slices, place 2 to 3 slices of cheese.
Set the pan over moderate heat. Working in batches, take the bread slices with the cheese and place butter-side down in the pan and toast for about 3 minutes, until the cheese is melted and the bread is browned. Set the toasts cheese-side down on the caramelized onion slices. Transfer the whole sandwich back to the pan, un-toasted side down, and cook until for 2 to 3 minutes, until brown. Give the sandwich a firm pat with the spatula, to make sure the cheese is sticking to the onions, and remove from heat. Repeat with remaining sandwiches.
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