My favorite way to make grilled cheese calls for only three ingredients: sourdough bread, sharp cheddar cheese and sungold tomato preserves. No butter required.
It goes like this: 2 slices of fresh sourdough. Spread preserves on one slice… and don’t be stingy. You’ll regret it and your sandwich will be sorely lacking that rich, sweet flavor.
Thinly slice some cheddar and double layer it on top of the preserves. Sandwich the second slice on top and grill. You have two options here: a Foreman grill/panini press OR a cast iron griddle/skillet. If you go with option 2, just be sure to cook on both sides and press down on the bread with a spatula.
Sadly, you may not have sungold tomato preserves. I’m sorry — it is a very sad occasion. I know how it feels — I didn’t get enough sungolds out of the garden to make more this summer, so we are carefully rationing out the last two 4 ounce jars from the year before.
If you don’t have sungold preserves (which you can also buy here), you can also use a different preserve or jam. I’ve used strawberry red wine jam, and loved the richness it adds. You could also use a cherry preserve or strawberry spread.
Slice your sandwich in half and savor every cheesy, sweet and fruity bite.
This is my absolute favorite way to make grilled cheese. If you don't have sungold tomato preserves, try it with a cherry or strawberry preserve or jam.
- 2 slices sourdough bread
- 1-2 tablespoons sungold tomato preserves or other preserves/jam
- Cheddar cheese, thinly sliced
- Spread the preserves onto one slice of bread. You want a thick layer so that the flavor isn't overwhelmed by the cheese. Put a little more than you think you need!
- Double layer the thinly sliced cheese for the ultimate meltiness.
- Sandwich and grill on a panini press or skillet. If using a skillet, be sure to press down on the sandwich with a spatula.