Recipes, re-invented from cooking shows
Tomme Grilled Cheese with Raspberry Apricot Compote
Prep. Time:
Baking Time:
Total Time:
20 minutes
25 minutes
45 minutes
Serves:
4 servings
Jonathan created this dish for Top Chef ™ Season 23, Episode 4 (“Pick a Side”). Opening the Red Team’s Tomme cheese flight, he paired this grilled cheese with rosé - a semi-firm alpine Tomme with a supple melt and restrained funk, matched with a housemade raspberry apricot compote that echoes the wi...
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Ingredients
For the Raspberry Apricot Compote Dried apricots, finely diced — ½ cup (80 g) Water — 3 tbsp (45 ml) Granulated sugar — 3 tbsp (38 g) Fresh or frozen raspberries — 1 cup (120 g) Lemon juice, freshly squeezed — 2 tsp (10 ml) Salt — pinch
For the Grilled Cheese Tomme cheese, rind removed — 6 oz (170 g) Sourdough or country bread, thick-cut — 8 slices Unsalted butter, softened — 3 tbsp (42 g) Dijon mustard — 1 tsp (5 ml) — optional Flaky sea salt — pinch
Method
Make the compote Combine the diced dried apricots, water, and sugar in a small saucepan over medium heat. Cook, stirring, until the apricots begin to soften, about 5 minutes. Add the raspberries, lemon juice, and salt. Cook for a further 8–10 minutes, crushing the raspberries gently with the back of a spoon, until the mixture thickens to a jammy consistency. Taste and adjust sugar or lemon as needed. Remove from heat and cool to room temperature. The compote can be prepared up to 3 days ahead and refrigerated.
Prepare the bread and cheese Slice the Tomme into even slices about ¼ inch thick. Arrange enough slices to cover four bread slices in a single layer. Brush one side of each bread slice generously with softened butter. If using Dijon, spread a very thin layer on the unbuttered interior face.
Assemble Place butter-side-down bread slices in a cold cast iron or heavy non-stick skillet. Layer Tomme slices evenly over the bread. Top with the second bread slice, butter-side up.
Grill low and slow Place the pan over medium-low heat. Cover loosely with a lid or foil. Cook for 4–5 minutes until the underside is deep golden and the cheese begins to melt. Flip carefully and cook a further 3–4 minutes. Use medium-low heat throughout - patience allows the Tomme to melt fully before the crust over-colours. High heat produces a burnt exterior with cold, rubbery cheese inside.
Rest and cut Transfer to a board and rest for 1–2 minutes. Cut each sandwich diagonally into triangles. Finish with a pinch of flaky salt on the exposed cheese.
Plate and serve Arrange the sandwich on the plate and spoon a generous portion of raspberry apricot compote alongside - not on top - to preserve the crunch of the crust. Serve immediately.
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Instructions
Make the compote
Combine the diced dried apricots, water, and sugar in a small saucepan over medium heat. Cook, stirring, until the apricots begin to soften, about 5 minutes. Add the raspberries, lemon juice, and salt. Cook for a further 8–10 minutes, crushing the raspberries gently with the back of a spoon, until the mixture thickens to a jammy consistency. Taste and adjust sugar or lemon as needed. Remove from heat and cool to room temperature. The compote can be prepared up to 3 days ahead and refrigerated.
Prepare the bread and cheese
Slice the Tomme into even slices about ¼ inch thick. Arrange enough slices to cover four bread slices in a single layer. Brush one side of each bread slice generously with softened butter. If using Dijon, spread a very thin layer on the unbuttered interior face.
Assemble
Place butter-side-down bread slices in a cold cast iron or heavy non-stick skillet. Layer Tomme slices evenly over the bread. Top with the second bread slice, butter-side up.
Grill low and slow
Place the pan over medium-low heat. Cover loosely with a lid or foil. Cook for 4–5 minutes until the underside is deep golden and the cheese begins to melt. Flip carefully and cook a further 3–4 minutes. Use medium-low heat throughout - patience allows the Tomme to melt fully before the crust over-colours. High heat produces a burnt exterior with cold, rubbery cheese inside.
Rest and cut
Transfer to a board and rest for 1–2 minutes. Cut each sandwich diagonally into triangles. Finish with a pinch of flaky salt on the exposed cheese.
Plate and serve
Arrange the sandwich on the plate and spoon a generous portion of raspberry apricot compote alongside - not on top - to preserve the crunch of the crust. Serve immediately.
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Ingredients
For the Raspberry Apricot Compote
Dried apricots, finely diced — ½ cup (80 g)
Water — 3 tbsp (45 ml)
Granulated sugar — 3 tbsp (38 g)
Fresh or frozen raspberries — 1 cup (120 g)
Lemon juice, freshly squeezed — 2 tsp (10 ml)
Salt — pinch
For the Grilled Cheese
Tomme cheese, rind removed — 6 oz (170 g)
Sourdough or country bread, thick-cut — 8 slices
Unsalted butter, softened — 3 tbsp (42 g)
Dijon mustard — 1 tsp (5 ml) — optional
Flaky sea salt — pinch
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