Smashed Sausage Grilled Cheese Dagwood

1. For the tomato jam, heat olive oil in heavy saucepan until shimmering. Add diced tomatoes over med-high heat. Allow to cook down for 2 -4 minutes stirring occasionally and then add the sugar. Continue to cook on med-high for another 2 minutes until sugar is dissolved. Reduce heat to low and add in argo or pectin if using. Addition of thickener does not affect taste but does add body making to easier to spread. Continue cooking on low, stirring occasionally, while assembling the rest of your sandwich. Can be made ahead and stored in fridge.

2. Using the back of a large spoon or the bottom of a glass smash the sausage patties until they are about 1/2 the width and edges have begun to break apart and “feather.” Cook slices in air fryer reducing normal cook time by one to two minutes as they will cook faster being thinner. The same rule applies if cooking in a frying pan. Do not overcook.

3. Choose three of the largest slices of bread from the center of the loaf and slather aioli liberally onto one side of two pieces and onto both sides of the third (center) slice.

4. Place cooked sausage patties in a row, overlapping edges slightly, if necessary, onto the bottom and the slice of the sandwich.

5. In a frying pan over medium heat arrange five slices of gouda into a crescent shape mimicking the shape and size of your bread slices. Cook for 30 - 40 seconds or until the cheese just begins to melt around the edges*. With a spatula quickly lift the melted cheese from pan and place over sausages. Repeat the process for your second layer.

6. Spoon tomato jam over cheese on both layers and assemble the sandwich by stacking the layers. Press down softly to blend the layered elements.

7. In the frying pan, melt 3 tablespoons of butter and swirl to coat pan. Place sandwich in pan over medium heat and grill until outside of bread is golden brown. Add remaining 3 tablespoons of butter and flip sandwich to grill opposite side. Once done cut sandwich in half or even thirds and serve with dill pickle spears, sweet potato fries and remaining tomato jam as a dipping sauce.

Tip: If you've never pre-melted cheese this way, it can be a game changer for other dishes such as grilled cheese where the bread can sometimes get cooked before the cheese is sufficiently melted.

Garlic Aioli

1. Combine garlic, lemon juice and salt in a blender or food processor and allow to sit for two minutes. Add eggs and blend until smooth. With blender/processor running, slowly add olive oil in a thin, steady steam until well blended.