Mini Savory Jam Grilled Cheese
Mini Savory Jam Grilled Cheese
Savory jam and a smaller size make these grilled cheese sandwiches the perfect appetizer.
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60 min
Prep Time
1 hr 15 min
Total Time
36
servings Ingredients
Tomato Rosemary Onion Jam
2 tablespoons Land O Lakes® Butter
1 medium (1 cup) white onion, chopped
13 cup firmly packed brown sugar
1 (14.5-ounce) can petite diced tomatoes, drained
1 teaspoon chopped fresh rosemary
Bacon Balsamic Onion Jam
3 slices thick-cut bacon, chopped
2 medium (2 cups) red onions, chopped
23 cup water
23 cup balsamic vinegar
12 cup firmly packed brown sugar
1 teaspoon Dijon mustard
Apricot Onion Jam
2 tablespoons Land O Lakes® Butter
1 large (1 12 cups) yellow onion, chopped
12 cup chopped dried apricots
14 cup firmly packed brown sugar
14 cup honey
14 teaspoon salt
Grilled Cheese
2 (1-pound) packages sliced cocktail bread
14 cup Land O Lakes® Butter, softened
6 (3/4-ounce) slices Land O Lakes® Italian Blend, quartered
6 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend, quartered
6 (3/4-ounce) slices Land O Lakes® Deli American, quartered
*Substitute 1/4 teaspoon dried rosemary. **Substitute 5 slices regular bacon.
How to make
-
STEP 1
Prepare jam as directed:
Tomato Rosemary Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 cup onion. Cook 3-5 minutes or until slightly softened; add 1/3 cup brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.
Bacon Balsamic Onion Jam: Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add 2 cups red onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.
Apricot Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 1/2 cups onion. Cook 3-5 minutes or until slightly softened; add apricots, 1/4 cup brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. -
STEP 2
Heat oven to 400ºF. Line baking sheet with aluminum foil; set aside.
-
STEP 3
Spread 1 side of each bread slice with 1/4 teaspoon butter. Place half of bread slices onto prepared baking sheet, buttered-side down. Top each with 2 quarters cheese, 2 teaspoons desired jam and 1 bread slice, buttered-side up.
-
STEP 4
Bake, turning once, 12-14 minutes or until cheese is melted and bread begins to crisp around edges. Serve immediately.
Tip #1
For the perfect jam complements to Land O Lakes® Cheese:
• Pair Tomato Rosemary Onion Jam with 4-Cheese Italian Blend
• Pair Balsamic Bacon Onion Jam with Sharp Cheddar American
• Pair Apricot Onion Jam with Deli American
Tip #2
Leftover jam can be kept up to 2 weeks in refrigerator. Store in airtight container.
Tip #3
Sliced cocktail bread comes in multiple varieties: sourdough, pumpernickel and rye. There are about 40 usable slices in a 1-pound package. For this recipe, you’ll need 72 slices.
150 Calories
6 Fat (g)
15 Cholesterol (mg)
330 Sodium (mg)
19 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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