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.
Ingredients
- 2 slices sourdough bread
- 1-2 tablespoons sungold tomato preserves or other preserves/jam
- Cheddar cheese, thinly sliced
Instructions
- 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.
sungold preserves – uuuuuuuuuuuuuuuuuuuuuuuuuuugh. my mouth is now watering like WOAH. like, WOAH, i tell you!
i will be dreaming all the live long day of the goodness of the sungold. and tomato mountain. and sampling. and spicy hot cheese bread. and, and, and…. see where this is going?
I think I might.
I will try to make you a jar this summer–I’m growing lots of sungolds!
Sounds awesome! Would so love to try:)
Oh man, now I need to grab some sourdough. I think a trip to Boudin is in order!
Do it!
you had me at grilled cheese.
i really like adding preserves to cheese sandwiches – it definitely takes them up a notch!
and you are lucky because you live near Tomato Mountain… so you can get their sungold preserves!
I lurve me a good grilled cheese, particularly with sourdough bread! The tomato preserve twist sounds fantastic! (And I’m intrigued about grilling it without butter . . .)
There is enough cheese + preserves to keep it from getting dry, and it browns just fine even without the butter!
Sounds and looks fantastic! Can’t wait to try this one!
I love cheddar and fig preserves for grilled cheese sandwiches. It’s the only way I’ll eat melty cheddar cheese.
I don’t think I’ve had fig preserves!
It’s amazing! Bonne Maman makes my favorite – it’s thick, full of fruit, and seedy.
The best grilled cheese I have ever eaten was at Serendipity3 in Vegas. It had three slices of sourdough bread and three cheeses: swiss, brie, and cheddar. The whole things was ooey gooey crispy perfect and, when followed by a sundae, marks one of the tastiest meals I’ve ever eaten.
that sounds fantastic!
I make tomato jam too, and just love it on all kinds of sandwiches, but grilled cheese is the best!
it is definitely the best!
This sounds delicious! I once had a grilled cheese sandwich with sauteed mushrooms and onions inside and it was heavenly! I’ll need to try a sweet version.
Sounds good. I’ve never tried sungold preserves (or heard of it until now) but you have me convinced that I should!
They are my favorite — sungold tomatoes are super sweet and we eat them by the handful in the summer. And just hope we have enough left to make preserves