Grilled cheese is a staple in North-American households. The simple sandwich conjures up memories of lunch after a day of playing in the snow. This recipe is a little bit more grown up. The homemade ketchup will see you leaving the bottle of store-bought in the fridge.
60 g / 1⁄4 cup Crystal Margarine, plus extra for spreading on the bread
8 slices Thick-cut bread
240 g / 2 cups Grated mozzarella cheese
240 g / 2 cups Grated cheddar cheese
5 large Roma tomatoes, diced
10 g / 1 tbsp Brown sugar
2 cloves Garlic, minced
1 g / 1⁄4 tsp Pumpkin pie spice
Pinch of salt and pepper
- In a large, non-stick frying pan, melt 1⁄4 cup Crystal Margarine over medium-high heat.
- Add the diced tomatoes, garlic, brown sugar, pumpkin pie spice, salt, and pepper. Reduce heat to medium-low, and cook the tomatoes down to a thick paste, almost the consistency of ketchup.
- Remove from heat. Transfer to an airtight container once cool. Store in the refrigerator.
- While the tomatoes are reducing, spread Crystal Margarine on one side of each slice of bread.
- Flip the bread over so that the sides spread with margarine are facing down. Top 4 of the slices with 1⁄2 cup of cheddar and 1⁄2 cup of mozzarella, being sure to spread the cheese right to the edge of the bread.
- Place a second slice of bread on top of each stack, margarine side up.
- Begin warming a large non-stick pan with a lid over medium-low heat. Place the sandwiches in the pan and cover with the lid. Cook for 2-3 minutes, or until the bottoms of the sandwiches are golden.
- Carefully flip the sandwiches over and place the lid back on top of the pan. Allow the sandwiches to cook for another 2-3 minutes, or until golden.
- Remove the sandwiches from the pan and place them on a cutting board. Cut each sandwich in half with a sharp knife, and serve with the tomato preserves made earlier.