For your grilled cheese, we use sourdough. We’re going to blend three cheeses — Comté for flavor, Fontina for creaminess, some dry Parmesan. You will also need a little bit of room temp. butter to brush your bread. To finish your grilled cheese, you can either go truffles, tomato jam, and we have some thyme blossom. So before we start with our grilled cheese, we’re going to make a quick tomato jam. Simply take your tomatoes whole, a generous amount of olive oil, sugar, pinch of salt to balance the sweetness. In this case, some really good sherry vinegar, but any vinegar will be great. Simply let this simmer 20 to 25 minutes and blend. And here is your tomato jam. Our sourdough. Lay down our sandwiches and get ready to grate some cheese. Some room temp. butter and a little brush. A good grilled cheese is slow. Two to three minutes, rest. Going to cut first some strips. A little bit of this jam. A little thyme blossom. Here you can also just use basil leaves. Our other favorite is, of course, Burgundy truffles.