2 slices bread, pain levain or sourdough – not more than 1/2 inch thick
2 to 3 ounces grated mixed cheeses*
Heat a heavy pan, griddle or comal over medium-low heat.
Thinly spread one side of each bread slice with soft butter. Place both slices of bread on the warm skillet and sprinkle the grated cheeses over the bread evenly in a thin layer. Adjust the heat so the bread sizzles gently and cheese begins to melt. When the cheese is nearly melted, use a spatula to flip one slice over on top of the other, joining the melted cheese. Keep turning the sandwich, pressing gently, until both sides are crusty, and the cheese is melted. Serve with Spicy Tomato Jam for dipping.
Spicy Tomato Jam
2 pounds ripe tomatoes (about 5 large) roughly chopped or a 28 ounce can of crushed tomatoes
3/4 cup brown sugar
1/2 cup red wine
1/2 cup red wine vinegar
3 to 4 serrano chilies diced with seeds
Freshly ground black pepper
1 teaspoon sea or kosher salt
Place all ingredients in a saucepan and cook over medium heat, stirring frequently, until most of the liquid has evaporated and it is as thick as applesauce, about 1 hour and 15 minutes. Taste and adjust seasoning with sugar, vinegar, salt and/or pepper. Remove from the heat and cool. Serve warm with Grilled Cheese Sandwich.
* Our favorite combo is Cacique Asadero, Enchilado and Manchego in equal amounts.