Tomato Jam and Mozzarella Panini

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Honey

  2 tbsp or 42g

• Vinegar

  Cider

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna

  8 slice, medium or 512g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Parmesan cheese

  Grated

  1 cup or 100g

• Basil

  Fresh

  4 leaf, whole or 2g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. To make the jam: In a medium-sized pot (around 2½ quarts) over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.
2. Simmer until the mixture is completely broken down, reduced and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes. Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.
3. To make the sandwiches: If you're making panini, brush olive oil or melted butter on one side of each slice of bread. Place the oiled sides down on a plate. Mix the mozzarella and Parmesan cheese together. Working in pairs, spread a generous layer of jam on one piece of bread and top the other with a generous handful of cheese, spread evenly down the bread (use a little more than you think you probably should). Top the cheese with a sprinkle of torn basil and press the other slice of bread, tomato jam-side down against the cheese to make a sandwich. Repeat for remaining sandwiches.
4. Grill the sandwich in a panini press, electric grill or in a pan on the stovetop until both sides are crispy and turning golden brown on the edges. (I used an electric grill set to 400 degrees Fahrenheit, but here's a stovetop method that has worked for me... feel free to just make a grilled cheese here.) Repeat for remaining sandwiches.
5. Slice the sandwich in half and serve!

Similar Foods

• Tomato and Mozzarella Portabella
• Pasta with Tomatoes and Mozzarella
• Baked Zucchini and Tomato with Mozzarella
• Garganelli Pasta and Tomato Sauce with Fresh Mozzarella and Arugula-Orange Salad
• Summer Lasagna
• Pressure Cooker Sloppy Lasanga