The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

　　

Ingredients

Makes 4 servings

　　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

　　

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