Ingredients
4cupscherry tomatoes
2tbsphoney
2tbspapple cider vinegar
¼tspsalt
¼tspblack pepper
8sliceswhole grain sourdough bread
2cupslow-moisture part-skim mozzarellagrated
1cupParmesan Cheesegrated
1tbsptomato jam
1cupfresh basil leaves
olive oil
Preparation
In a medium-sized pot over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt, and pepper.
Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.
Simmer until the mixture is completely broken down, reduced, and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes.
Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.
If you’re making panini, brush olive oil or melted butter on one side of each slice of bread. Place the oiled sides down on a plate. Mix the mozzarella and Parmesan cheese together.
Working in pairs, spread a generous layer of jam on one piece of bread and top the other with a generous handful of cheese, spread evenly down the bread.
Top the cheese with a sprinkle of torn basil and press the other slice of bread, tomato jam-side down against the cheese to make a sandwich. Repeat for remaining sandwiches.
Grill the sandwich in a panini press, electric grill, or in a pan on the stovetop until both sides are crispy and turning golden brown on the edges. Repeat for remaining sandwiches.
Slice the sandwich in half and serve!
