Grilled Asiago & Goat Cheese Sandwich w/ Tomato Jam

Makes 4 sandwiches (or slice into 16 pieces for appetizers)


Tomato Jam

  • about 30 grape or cherry tomatoes
  • 2 tbsp fresh basil
  • olive oil for drizzling
  • salt for sprinkling
  • sugar for sprinkling

Balsamic Reduction

  • 1½ - 2 cups balsamic vinegar
  • 1 tbsp sugar


  • 1½ cups shredded asiago cheese
  • 1 cup crumbled goat cheese
  • 4 squares focaccia bread, sliced into sandwich-size halves

Special Equipment

  • cheese grater
  • griddle/panini press/sandwich maker


Make Tomato Jam

  1. Preheat oven to 350-400º
  2. Place tomatoes on a foil-lined baking sheet and lightly drizzle with olive oil. Sprinkle with salt and sugar
  3. Bake until tomatoes burst, start to brown, and shrivel (about 15-20 minutes)
  4. Cool, then place in food processor with basil. Pulse lightly until thick and chunky and set aside

Make Balsamic Reduction

  1. In a saucepan over medium heat, combine balsamic vinegar and sugar
  2. Heat until mixture reduces by half, about 20 minutes, and becomes a thin syrupy consistency (like maple syrup)

Assemble & Grill Sandwiches

  1. Slice focaccia bread into square sandwich-size halves
  2. In a medium bowl, combine cheeses and press into patties with your hands. Add to half of the bread slices and top with second slices. (At this stage you can wrap sandwiches in plastic wrap and refrigerate for 1 day prior to grilling)
  3. Cut sandwiches into quarters and place on panini press or grill, keeping sandwich pieces close together to prevent cheese from spilling out. Grill until cheese starts to ooze
  4. Serve with tomato jam on the side and a drizzle of balsamic reduction for dipping