Home Chef Patricia Gay shares ‘The Weston’ grilled cheese recipe

The Weston Grilled

The Weston Grilled Cheese —Catherine Revzon photo

Here is Patricia Gay’s original recipe for The Weston Grilled Cheese, named in honor of the town of Weston, Connecticut. The sandwich made its debut at the Farmers Market at the Norfield Grange on Saturday, April 27.

The Weston contains cheddar and smoked Gouda cheeses, bacon, and tomato jam with apples on sourdough bread grilled in rosemary-infused butter.


The Weston Grilled Cheese
Makes one delicious sandwich

1 tablespoon unsalted butter, softened
1/2 teaspoon fresh rosemary, coarsely chopped
2 slices sourdough bread, 1/2-inch thick
1.5 ounces cheddar cheese, grated on the large holes of a box grater
1.5 ounces smoked Gouda cheese, grated on the large holes of a box grater
2 slices cooked, crisp bacon
1 tablespoon Tomato Jam (see recipe below)

1. In a small bowl combine butter and rosemary. Spread half the rosemary butter on the outside of each slice of bread and place the slices buttered side down in a frying pan over medium heat.

2. Turn heat down to medium low. Top one slice with shredded cheddar, the other slice with smoked Gouda. Cover with foil or lid and cook about two to three minutes until the cheese starts to melt.

3. Remove foil or lid and add the bacon on top of one slice and spread the tomato jam over the bacon.

4. Lift the other slice with a spatula and place it cheese side down over the bacon slice. Press down on the sandwich with a spatula, or use a cook’s weight or brick wrapped in foil. Cook until bread is toasted and golden brown on the bottom, about two to three minutes. Flip, press down again and cook another couple of minutes until the second side is golden. Remove from pan, cut and serve.

Ingredients for Tomato Jam with Apples.

Ingredients for Tomato Jam with Apples for The Weston Grilled Cheese.

Tomato Jam With Apples
A slightly chunky tomato jam. Omit apples if smoother jam is desired.

1.5 pounds fresh tomatoes, washed, cored and chopped (use the skins, seeds, and all the juice)
1 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon fresh, grated ginger
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1/2 cup peeled, cored, and chopped Granny Smith apple

1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally at first and then more frequently as mixture cooks. Cook until mixture has consistency of thick but not totally set  jam, about 1 hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use. The jam keeps several weeks covered in the fridge. This recipe may be doubled and tripled, and also jarred or canned.


Photos of the Tomato Jam cooking process and the sweet finished product.

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