Grilled Cheese with Green Tomato Ginger Vanilla Jam, Brie and Peach Slices

Grilled Cheese

The whole thing started with this BuzzFeed article titled “40 Amazing Grilled Cheese Sandwich Recipes.” I clicked on it at work at something like 10:22am, knowing full well what I was getting into. Breakfast had faded to a distant memory at that point, but lunch was just out of reach – that is if I was going to exercise reasonable food consumption that day, which was my (original) intention.

The first grilled cheese on the list is Grilled Mac N Cheese with BBQ Pulled Pork, accompanied by a mouth-watering photo. The second is Bartlett Pear Grilled Cheese, and the equally crave-inducing photo shows melty cheese clinging to bread and slices of pear. The third featured jalapeno slices and cream cheese.

That did it. I suddenly became acutely aware of the depth of hunger I was feeling. I started scrolling through the remaining 37 (37!) grilled cheese recipes with a fervor that would only have been appropriate if my computer was going to self-destruct in a matter of seconds. The photos of oozy cheesy goodness filled the screen. Apple Cinnamon Swirl Grilled Cheese. Garlic Confit and Baby Arugula Grilled Cheese (What is confit?! I don’t care!). Grilled Beer and Cheese Sandwich. Grilled Cheese and Fried Egg.

“Beer?!” I whispered at my computer, incredulous. Then, “Fried egg?! Wow.”

Needless to say, I went home  inspired (and starving). I raided my fridge, determined to make my own grilled cheese masterpiece.

The green tomato jam I used was (luckily)  lying in wait in my freezer. Making it from scratch is a tiny bit involved and it’s best with 24 hours of refrigeration time before use. I put the recipe below because it really is tasty, but I do think you could swap it out for another jam of your choice. If you do experiment, tell me what you did and if it worked!


Green Tomato Jam Ingredients

  • 4 cups diced green tomatoes
  • 1 vanilla bean, sliced down the middle
  • 2” piece of fresh ginger, peeled and minced
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups sugar

In a medium pot, cook all ingredients on medium-high heat until the tomatoes begin to look translucent.  Then slowly bring to a boil for 2-3 minutes or until the mixture thickens. Remove from heat and jar in mason or jelly jars.  Refrigerate for 24 hours before use.

Green Tomato Jam, Peach and Brie Grilled Cheese Ingredients

  • 2 slices of bread (I used a honey wheat sourdough)
  • Slices of brie (amount of cheese is at your discretion)
  • Thin slices of peach (I kept the skin on)
  • Green Tomato Vanilla Bean Ginger Jam
  • Jalapeno slices (optional)

Spread one side of each slice of bread with butter. Spread a generous layer of jam on one slice of bread. Top with peach slices, jalapeno slices, and brie, in that order. In a small pan, grill SLOWLY (it’s worth the wait!) flipping over every 3 minutes or so until golden brown and melty cheesy.

Pro-tip: Dip the corners of any and all grilled cheeses in a tiny bit of spicy dijon mustard with each bite.


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