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

  Shredded

  1 cup or 80g

• Basil

  Fresh

  4 leaf, whole or 2g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. In a medium-sized pot over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt, and pepper. Bring to a simmer and cook, stirring occasionally, reducing heat as necessary to avoid scorching as the jam condenses.
2. Simmer until the mixture is completely broken down, reduced, and thickened enough to scoop and hold its shape, about 30 to 50 minutes. Use immediately or let cool and store, covered, for up to 1 month in the refrigerator.
3. For the sandwiches, brush olive oil or melted butter on one side of each slice of bread. Place the oiled sides down on a plate. Mix mozzarella and Parmesan cheese together.
4. Spread a generous layer of jam on one piece of bread and top the other with a generous handful of cheese, spread evenly. Top with torn basil and press the other slice of bread, jam-side down, against the cheese to make a sandwich. Repeat for remaining sandwiches.
5. Grill the sandwich in a panini press, electric grill, or in a pan on the stovetop until both sides are crispy and golden brown. Repeat for remaining sandwiches.
6. Slice the sandwich in half and serve.

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