Name: Manchego & Sungold-Tomato-Jam Sandwiches
Yield: Makes 4 full or 12 appetizer-size sandwiches
Ingredients: 4 ounces (115 grams) young Manchego cheese, rind removed, grated (about 2 cups); 8 slices rustic sourdough bread cut ¾ inch (2 centimeters) thick; Pickled red onion(s), about 32 pieces; 2 tablespoons cider vinegar; ¼ teaspoon kosher salt; 2 tablespoons sugar; 2 pints (600 grams) Sungold tomatoes, halved; Pinch of cayenne pepper; 4 tablespoons (50 grams) unsalted butter, divided; Pinch of ground coriander

Preparation info

Makes
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Grilled cheese is one of the most satisfyingly basic comfort foods. Here I’ve added the influence of Spanish ingredients to the rich and buttery all-American classic. The Manchego has a delicate nutty flavor that blends nicely with the intensely fruity Sungold tomatoes and the bite of the pickled onion. I serve these for lunch with a bowl of Roasted-Tomato Soup, but they’re also a big hit as a cocktail-party snack.