Grilled Cheese and Muscato-Chile Jam Sandwiches
The “jam” may be made up to a week ahead, and can be doubled and used on grilled pork chops, with roasted chicken, and much more. When paired with cheese, the fiery heat is somewhat diminished, so proceed with caution when serving the jam with other foods.
- Yield:
6 Servings
- Cuisine:
American
- Course:
Entrée
Ingredients
- 1 pound Melissa's muscato grapesEntrée
- 8 dried chile de arbol chiles, seeded
- 1/4 cup sugar
- 2 tablespoons fresh lime juice
- 1/4 + 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 12 slices firm white bread
- 18 ounces Kerrygold Dubliner cheese, thinly sliced
- 3 tablespoons unsalted butter, softened
Directions
- Place the grapes in a 3 quart Anolon Advanced Umber saucepan and mash to release juices. Add the chiles, sugar, lime juice, cayenne pepper and salt. Bring the mixture to a boil over medium-high, reduce the heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 3/4 cup, about 53-55 minutes. Remove from the heat and cool to room temperature.
- Place 6 slices of bread on a work surface and top each with 1 1/2 ounces of cheese. Spread each with a rounded tablespoon of the grape-chile jam and top each with remaining the cheese. Top with the remaining slices bread. Spread the outside of each sandwich with the butter.
- Heat a large Anolon Advanced Umber Deep Skillet over medium-low heat. Add 2 sandwiches and cover the pan. Cook, turning once or twice, until the cheese has melted and the outside of each sandwich is golden brown, about 4 minutes per side. Repeat with remaining sandwiches. Let stand 1 minute before cutting sandwiches.