4 Slices of Multigrain bread
6 1/4 in. slices of Field Roast Chao Cheese Creamy Original
4 Slices of green apple (optional)
1 Tbsp. room temp. vegan butter

For Tomato Jam
3/4 cups whole cherry tomatoes
1 clove garlic, grated or minced
2 tbsp. sugar
1/2 tbsp. fresh lime juice (from one lime)
1 tsp. apple cider vinegar
1 pinch teaspoon salt
1 pinch teaspoon pepper
pinch fennel seed (optional)



Heat griddle or frying pan over medium-high.

Gather bread slices and spread butter spread to the exterior of all bread slices.

Heat pan on med/high heat and allow pan to warm.

Spread tomato jam on the inside of one bread slice.

Top one piece of bread with half of the chao slices (optional: then add apple slices) before topping the other half bread slice with remaining chao slices.

With the butter side facing out, cook for 2-3 minutes per side or until golden brown.

Slice in half and serve.

Tomato Jam

Heat a saucepan over medium heat. Add the washed tomatoes, garlic, sugar, lime juice and vinegar. If the tomatoes are large, cut them in half.

Stir often, cooking until the tomatoes begin to burst. Continue to cook as the tomatoes break down and reduce, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.

If you want, you can put the mixture to a food processor or blender, and blend until pureed.

Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools.

Once cool, store in a sealed container in the fridge.