Ingredients

• 1 heirloom tomato; chopped

• 2 tbsp granulated sugar

• ½ tsp salt 

• 2 tbsp balsamic vinegar 

• 1 tsp cornstarch

• 1 tsp water

• 8 slices italian loaf

• 16 slices fresh mozzarella

• ¼ cup butter

Instructions

1. In a bowl, whisk together the cornstarch, water, and balsamic vinegar. Set aside. 

2. In a small saucepan, combine the tomato, sugar, and salt and cook on medium heat, stirring constantly until the sugar dissolves and is bubbly, about 8 minutes. 

3. Lower the heat and pour in the cornstarch mixture into the tomatoes. 

4. Whisk the mixture, cooking on low for about 5 minutes. 

5. Transfer the jam into a sealable container and chill in the fridge for at least two hours to allow it to set up. 

6. Heat a panini press to medium heat. Butter one side of each of the bread slices with ½ tbsp of butter. 

7. Spread an equal amount of the jam onto 4 slices of bread. On the remaining 4 slices layer 4 pieces of mozzarella onto each. 

8. Form four sandwiches out of these eight slices of bread. 

9. Press the sandwiches in the panini press for about 8 minutes until golden brown grill marks form and the cheese is melty.