Buttery sourdough, sharp cheddar, ham and a spoonful of homemade tomato relish. The relish has apples, raisins and a little nutmeg, and it brings something sweet and tangy to the sandwich. Let it simmer and cool first, then get the sandwiches into a hot skillet.
Recipe by Stuart O’Keeffe.
Makes: 2 sandwiches, plus extra tomato relish. The relish ingredients below make a larger batch than you need for the two sandwiches.
Ingredients
For the tomato relish
- 2 pounds tomatoes, chopped
- 7 ounces cherry tomatoes, chopped
- 8 ounces apples, chopped
- 8 ounces yellow onion, chopped
- 8 oz white wine vinegar
- 6 ounces raisins
- 12 ounces granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Lovely Seasoning The Original
- 1 teaspoon ground nutmeg
For the sandwiches
- 4 slices sourdough bread
- 1 cup sharp cheddar cheese, grated
- 4 slices ham
- Softened unsalted butter
Use some of the cooled tomato relish to fill the sandwiches.
Method
- Put all the tomato relish ingredients in a pot. Simmer for about 1 hour, until thickened, then let it cool.
- Spread softened butter over one side of each slice of sourdough. Turn the slices over so the buttered sides face down.
- Spread some of the cooled tomato relish on two slices of bread. Divide the cheddar and ham between them, then close the sandwiches with the remaining bread, buttered sides facing out.
- Heat a cast-iron skillet over medium heat. Add the sandwiches, press them onto the hot surface and toast for about 2–3 minutes on each side. Serve warm.
Watch my grilled cheese video on Instagram. The photo is a still from my original recipe video.