Tomato-Prosciutto Grilled CheeseClaire Benoist
The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 canned San Marzano tomato, diced
1/8 cup chopped red onion
1/2 garlic clove, minced
1 tablespoon red wine vinegar
1/2 teaspoon honey
8 pieces whole-grain bread
2 cups shredded lowfat cheddar, divided
8 slices prosciutto
4 tablespoons olive oil, divided
Preparation
Step 1
Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
Step 2
Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
Step 3
On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
Step 4
Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
Step 5
In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.
Nutrition Per Serving
Per sandwich: 488 calories
23 g fat
5 g saturated fat
42 g carbohydrate
4 g fiber
32 g protein
#### Nutritional analysis provided by Self
Recipe notes
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