1 rating

Grilled Cheese with Epoisses, Oxtail Marmalade and Smokey Tomato Coulis


This sandwich has a bit more complexity than your average grilled cheese. The oxtail marmalade and the smoked tomato sauce definitely add a gourmet kick.


For the grilled cheese

  • 2 pieces Sourdough, sliced ½ inch
  • 2 Ounces braised oxtail, braised, picked, finished with braising liquid, honey and sherry vinegar
  • 2 Ounces epoisses
  • 2 Ounces Hooks cheddar, 12 year
  • 1 Ounce shallot jam
  • 1 Ounce red wine vinegar
  • 1 Ounce sugar
  • 1 Ounce star anise
  • Butter

For the smokey tomato sauce

  • 10 plum tomatoes, split in half, deseeded
  • 1 red onion
  • 1 1 head of garlic
  • 2 jalapenos
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • Olive oil


For the grilled cheese

Toast both sides of bread in butter, add warmed oxtail and jam. Melt cheese in oven for 5 minutes. Press together and cut in half.

For the smokey tomato sauce

Cold smoke the tomatoes. Sweat the garlic, onion, and jalapenos until translucent. Add
the tomatoes, cook for 20 minutes. Blend with stick blender, pass through a china cap.
Add chopped herbs.