Jam and cheese sandwiches are a thing in England, and they ought be a thing here, too. You’re basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam, especially as they’re just starting to get into season. The jam is lovely and surprising – perky is the word I’d use to describe it – and a great counterpoint to melty, gooey cheese, and crusty bread.

INGREDIENTS

4 slices cheddar

2 slices sourdough bread

2 tablespoons tomato jam

butter

DIRECTIONS

Place two pieces of cheese on one slice of bread and top with the tomato jam, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!

INGREDIENTS (TOMATO JAM)

1 pound peeled tomatoes, drained and chopped (canned or fresh both work)

4 cups sugar

1 large orange, grated and juiced

2 lemons, grated and juiced

1 sticks cinnamon

DIRECTIONS

Drain the peeled tomatoes and finely chop them. In a pot, combine the tomatoes with sugar, the orange and lemon zest and juice, and cinnamon. Cook over medium heat for about 30 minutes, until the mixture gels on a spoon (it will look like a thin syrup). Skim any foam off the top, then pour the jam into sanitized jars. Seal and let the jam come to room temperature before using.