Number of servings : 1 serving
Prep time: 20 mins / Chilling time: 30 mins
Cooking time: 45 mins
Type of meal : | Sandwiches | Sandwiches
Special diet :
Two ½-inch (1 cm) thick slices of artisan country loaf bread (such as, Calabrese, rustic
Italian, ciabatta), about 5-inch (12.5 cm) square
2 oz (60 g) Canadian Red Hot Pepper Cheddar, cut into thin slices
2 oz (60 g) thinly sliced Canadian Pacific Pepper Spicy Verdelait, cut into thin slices
Two ¼-inch (0.5 cm) thick slices of beefsteak tomatoes
1 tbsp (15 mL) unsalted butter, softened
1 cup (250 mL) diced sweet red bell peppers
1 cup (250 mL) diced sweet yellow bell peppers
1 cup (250 mL) grape tomatoes
½ cup (125 mL) liquid honey
¼ cup (60 mL) white wine vinegar
½ tsp (2 mL) kosher salt
Jam: In a medium saucepan, combine red and yellow peppers, tomatoes, honey, vinegar and salt. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 30 minutes or until tomatoes are very soft and most of the liquid has evaporated. Cover and refrigerate to cool.
Butter one side of each bread slice and place buttered side down on work surface. Layer the Cheddar cheese followed by Pacific Pepper Spicy Verdelait cheese and tomato slices on one bread slice. Top with remaining slice of bread (butter side out).
Heat a grill pan over medium heat. Cook sandwich, turning once, for about 5 minutes on each side or until golden and crispy. Serve immediately with the’ jam’ on the side. Enjoy!
*Bread: Trim ends of unsliced bread to make approximately a 5-inch (12.5 cm) square. Slice crosswise into ½-inch (1 cm) thick slices.
Cooking Tips: If desired, in a blender or with a hand held immersion blender, puree the jam until smooth. Refrigerate covered for up to two weeks – a great make ahead recipe.
Canadian Red Hot Pepper Monterey Jack cheese is a great substitute for British Columbia’s Pacific Pepper Spicy Verdelait. A flavoured Gouda can be a substitute for British Columbia’s Canadian Red Hot Pepper Cheddar.