Goat Cheese, Roasted Tomato Jam, Lemon Zest Pressed Sandwich
Baker Jason Gollan of Common Good Bakery in Traverse City shares his version of a grilled cheese sandwich with us.
Goat Cheese Mixture
- 1 onion, sliced & caramelized
- 1 cup fresh goat cheese (chèvre)
- Zest of one lemon
- Ground black pepper, to taste
- 28 ounces can whole tomatoes
- 4 cloves garlic, minced
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 8–12 slices of crusty sourdough bread
Add all tomato jam ingredients to a saucepan, and cook down at medium heat until the mixture starts to thicken, 40 to 60 minutes, mashing the tomatoes occasionally, though keeping larger pieces intact. Cool thoroughly. Add all goat cheese mixture ingredients to a small mixing bowl, and combine. Spread equal amounts of the goat cheese mixture and tomato jam on two slices of your favorite sourdough bread, and grill, ideally on a panini press until the bread is toasted, and the goat cheese mixture has begun to melt. Serve immediately with pickled vegetables. Makes 4–6 sandwiches.