Tomato Jam and Mozzarella Panini


Here’s a fun normal endeavor for those of you who have a flood of cherry tomatoes. Or then again for people like me, who can’t get enough cherry tomatoes while they’re here. Tomato jam! It’s like peppery, jammy ketchup and I’m really into it.

This is to a more prominent degree a versatile recipe than most, so use your best judgment with respect to cooking the jam down and fire searing those sandwiches!

Handmade cherry tomato jam annihilated mozzarella and basil fire-cooked to perfection! You can make this panini recipe as a fire seared cheddar, too. I’d propose making the jam as composed, by then eyeballing the proportion of cheddar you’ll prerequisite for the sandwiches.


Cherry tomato jam (yields around 1 cup)

2 pints (around 1 ½ pound or 4 cups) cherry tomatoes, grape tomatoes or Sungold tomatoes, split over

2 tablespoons nectar or sugar

2 tablespoons squeezed apple vinegar

¼ teaspoon salt

A couple of curves recently ground dull pepper

Panini or fire-cooked cheddar (enough for 4 immense sandwiches)

8 slices whole-grain sourdough bread

2 cups ground low-clamminess part-skim mozzarella (you most likely won’t require this much cheddar, dependent upon the size of your bread)

1 cup grated Parmesan cheddar

Tomato jam

4 to 6 fresh basil leaves, assaulted little pieces

Olive oil or margarine, for singing


To make the jam: In a medium-sized pot (around 2 ½ quarts) over medium-high warmth, join the isolated tomatoes, nectar, vinegar, 2 tablespoons water, salt, and pepper. Convey the mix to a stew and cook, blending sporadically and decreasing warmth as critical to refrain from singing as the jam unites.

Stew until the mix is completely isolated, lessened and thickened enough that you can scoop it over itself and it stays there, which will take someplace near 30 to 50 minutes. Use the jam instantly or let it cool and store it, verified, for whatever length of time that multi-month in the cooler.

To make the sandwiches: In case you’re making panini, brush olive oil or melted margarine on one side of each cut of bread. Detect the oiled sides down on a plate. Mix the mozzarella and Parmesan cheddar together. Working in pairs, spread a liberal layer of jam on one piece of bread and top the other with a liberal bundle of cheddar, spread similarly down the bread (use to some degree more than you may presume you doubtlessly should). Top the cheddar with a sprinkle of torn basil and press the other cut of bread, tomato jam-side down against the cheddar to make a sandwich. Repeat for remarkable sandwiches.

Fire cook the sandwich in a panini press, electric grill or in a holder on the stovetop until the different sides are crisp and turning splendid dull hued on the edges. (I used an electric grill set to 400 degrees Fahrenheit, but here’s a stovetop procedure that has worked for me… don’t stop for a second to just make a fire-cooked cheddar here.) Rehash for extraordinary sandwiches.

Chop the sandwich down the center and serve!

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