Toasty Cheese and Chile Jam Sandwiches

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Acclaimed chef, restaurateur, and artist Renee Erickson and I have a good bit in common in that we share favorite places in the world – Rome, Paris, Normandy, and London, to name a few. Her new book, Getaway: Food and Drink to Transport You, available on April 27 from Abrams Books, is a travelogue, guidebook, and cookbook, so you can revisit your favorite destinations, and the food that you consumed there.

I tend to be fairly easy to please. Having spent, all told, nearly a year in England, I found that I really missed the cheese and pickle sandwiches. Erickson’s version is grilled and very delicious. Toasty Cheese and Chile Jam Sandwiches are easy to put together, and sure to be loved by all you plan to serve; this is a taste of England in your own kitchen. 

Toasty Cheese and Chile Jam Sandwiches

1/4 c. mayonnaise
1/4 c. softened unsalted butter
4 thick slices good sourdough bread
1/3 lb. sharp cheddar cheese, coarsely grated
4 T. Fresno chile jam or other hot pepper jelly*

In a small bowl, combine the mayonnaise and butter.

Heat a heavy iron skillet over high heat for one minute.

Take two slices of bread and spread one side of each with the mayonnaise mixture. Place the slices, mayo side down, into the skillet and reduce the heat to medium. Distribute the cheese evenly between the two bread slices.

Making sure to align the bread slices, cover one side of the remaining two slices with the chile jam. Lay jam side down on the cheese. Spread the top of the slices with the remaining mayonnaise mixture.

Cook until the bottoms of the sandwiches are nicely toasted, about four minutes, and then carefully flip. Cover the pan, reduce the heat to low, and continue to cook until the bread is toasted and the cheese is melted, about 4-6 minutes. Cut into halves or slender pieces for sharing and serve right away.

*I made this twice, once with Branston pickle and another time with my mother’s homemade chili sauce. Both were equally good.

 I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party program.