3 G's Grilled Cheese Recipe

Prep tomatoes

Core and finely dice tomatoes. If tomatoes are very juicy, drain off a little liquid to avoid a runny jam.

Heat olive oil in a medium nonstick or stainless steel saucepan over medium heat until shimmering.

Add minced red onion and cook, stirring, for 2–3 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Add diced tomatoes, granulated sugar, brown sugar, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until mixture thickens to a jam-like consistency, about 25–30 minutes. Use the back of a spoon to mash some tomato pieces for a smoother texture if desired.

Stir in red wine vinegar, balsamic vinegar, and fresh thyme. Cook another 1–2 minutes, taste and adjust seasoning. Remove from heat and let cool slightly; jam will thicken further as it cools.

Lay out 4 slices of sourdough bread. Spread about 1 tablespoon of softened goat cheese evenly over each of these 4 slices.

Spoon about 2 tablespoons of warm (or cooled) tomato jam over the goat cheese on each slice, spreading into an even layer but leaving a 1/2" border.

Top the jam with two slices (approximately 2 slices each) of gouda per sandwich (4 sandwiches total uses 8 slices). Sprinkle about 1/4 cup shredded gruyere evenly over the gouda on each sandwich (total 1 cup split between sandwiches).

Top each assembled sandwich with the remaining 4 slices of bread to form sandwiches.

Butter the outside faces of each sandwich with softened unsalted butter, about 1 tablespoon per outer face. Alternatively, spread butter on one side and brush a thin film of olive oil in the pan to prevent burning.

Heat a large skillet or griddle over medium-low to medium heat. Add 1 teaspoon olive oil if you did not butter both sides.

Place sandwiches in the skillet. Cook gently 3–5 minutes per side, pressing lightly with a spatula or a heavy pan, until bread is golden brown and cheese is melted. If bread is browning too quickly before cheese melts, lower heat and cover the pan for 1–2 minutes to trap heat.

When both sides are golden and internal cheese is gooey, remove sandwiches from pan and let rest 1 minute.

Slice sandwiches in half on the diagonal. If desired, sprinkle a pinch of fresh thyme over the cut sandwiches for aroma and garnish.