Grilled Cheese with Quick Tomato Preserves

Grilled cheese is a staple in North-American households. The simple sandwich conjures up memories of lunch after a day of playing in the snow. This recipe is a little bit more grown up. The homemade ketchup will see you leaving the bottle of store-bought in the fridge.


    60 g / 1⁄4 cup Crystal Margarine, plus extra for spreading on the bread
    8 slices Thick-cut bread
    240 g / 2 cups Grated mozzarella cheese
    240 g / 2 cups Grated cheddar cheese
    5 large Roma tomatoes, diced
    10 g / 1 tbsp Brown sugar
    2 cloves Garlic, minced
    1 g / 1⁄4 tsp Pumpkin pie spice
    Pinch of salt and pepper


  1. In a large, non-stick frying pan, melt 1⁄4 cup Crystal Margarine over medium-high heat.
  2. Add the diced tomatoes, garlic, brown sugar, pumpkin pie spice, salt, and pepper. Reduce heat to medium-low, and cook the tomatoes down to a thick paste, almost the consistency of ketchup.
  3. Remove from heat. Transfer to an airtight container once cool. Store in the refrigerator.
  4. While the tomatoes are reducing, spread Crystal Margarine on one side of each slice of bread.
  5. Flip the bread over so that the sides spread with margarine are facing down. Top 4 of the slices with 1⁄2 cup of cheddar and 1⁄2 cup of mozzarella, being sure to spread the cheese right to the edge of the bread.
  6. Place a second slice of bread on top of each stack, margarine side up.
  7. Begin warming a large non-stick pan with a lid over medium-low heat. Place the sandwiches in the pan and cover with the lid. Cook for 2-3 minutes, or until the bottoms of the sandwiches are golden.
  8. Carefully flip the sandwiches over and place the lid back on top of the pan. Allow the sandwiches to cook for another 2-3 minutes, or until golden.
  9. Remove the sandwiches from the pan and place them on a cutting board. Cut each sandwich in half with a sharp knife, and serve with the tomato preserves made earlier.

Chef Tips

  • Cooking the sandwiches in a lidded pan is key. Covered pans are like small ovens — they help the cheese to melt faster.
  • If you notice that the bread is browning too fast, turn the heat down or the cheese may not get a chance to melt before the bread is cooked.