Grilled cheese is one of the classic foods that everyone loves! With Graham Elliot's delicious recipe you can put a new trist on the classic sandwich. Return to your childhood and have a yummy grilled cheese sandwich.
For the tomato marmalade:
1 tomato, diced
1/4 cup chopped red onion
1 garlic clove, minced
2 tablespoon red wine vinegar
1 teaspoon honey
Salt and freshly ground black pepper
For the sandwich:
2 small potato rolls or regular slider buns (4 to 5 centimeters in diameter)
1/2 cup sharp cheddar cheese
4 slices pancetta
2 tablespoons olive oil
For the marmalade, in a saucepan, mix the tomatoes with the onion and garlic.
Cook over medium heat for 10-15 minutes or until the tomatoes break down and start to resemble a sauce. Stir occasionally during cooking to prevent sticking and encourage even cooking.
Add the vinegar and honey and cook, stirring occasionally for five to six minutes longer, or until the sauce thickens.
Season to taste with salt pepper.
Set the marmalade aside to cool. If not using right away, transfer to a container with a lid and refrigerate for up to two days.
Preheat the oven to 350F
Split the rolls, put them on a baking sheet, and sprinkle with the cheese.
Put a slice of pancetta on top of the cheese in each roll and bake for about 5minutes or until the cheese has melted.
Remove the baking sheet from the over and spread two tablespoons of the marmalade on one side of each cheese-and-pancetta-topped roll.
Top with the other side of each roll so that the cheese is facing in.