Lunch
Grilled Cheese
Classic gluten-free grilled cheese elevated with a slow-cooked tomato jam, spread onto Rudi's Multigrain bread with melty cheese and grilled to order.
An upgraded grilled cheese with a homemade tomato jam. Tomatoes, onion, sugar and warm spices simmer for hours into a thick, jam-like spread, then a spoonful is layered with your favorite cheese between slices of Rudi's Gluten-Free Multigrain bread and grilled until golden.
Ingredients
Yield: 20
- 3½ pounds of tomatoes, large dice
- 1 small onion brulee, chopped
- ½ cup brown sugar
- 1&½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon coriander
- ¼ teaspoon cumin
- ¼ cup sherry vinegar
- 1 each lemon
- Gluten-Free Bakery Multigrain Sandwich Bread
- Sliced cheese (choose your favorite!)
Instructions
Courtesy of Rudi's Gluten-Free Bakery and Justin Cucci
- Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.
- Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.