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1
Preheat the grill.
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2
To make the tomato-jam:
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3
In a small saucepan, mix together the tomatoes, vinegar, sugar and thyme.
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4
Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
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5
Season with salt and black pepper, set aside.
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6
To grill the mushrooms:
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7
Brush each mushroom with 1 to 2 tablespoons olive oil on both sides and edges, season with salt and black pepper.
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8
Grill the mushrooms, about 4 minutes, turning over to the other side with a tongs, until browned and well marked, another 3 to 4 minutes.
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9
Then slice the mushrooms into 1/2-inch slices, using the tongs hold the mushrooms when you slice them.
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10
During the last few minutes of grilling, grill the rolls, about 1 minute per side.
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11
While the mushrooms are cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes.
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12
Stir in the sauerkraut and broth, and bring to a boil.
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13
Cover, reduce the heat to medium low and simmer, stirring, for 8 to 12 minutes.
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14
Season with salt and black pepper.
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15
To assemble the sandwich:
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16
Spread the tomato jam equally on each of the sandwich roll and then top sliced mushrooms over the jam.
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17
Place the sauerkraut over the mushrooms.
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18
Press the sandwich slightly, serve and enjoy!
