Tuscan-Tomato-Focaccia-350x350

Tuscan Tomato Focaccia

Raisin and tomato jam spooned over chicken and cheeses in a grilled focaccia sandwich.
  • Yields 1 1/2 quarts jam
  • Details

    INGREDIENTS

      Tomato Jam

      • 1 tablespoon extra virgin olive oil
      • 1/2 tablespoon finely chopped fresh gingerroot
      • 1 tablespoon finely minced shallots
      • 1/4 teaspoon cumin seeds
      • 1/4 teaspoon black mustard seed
      • 1 cinnamon stick, about 2 inches long
      • 1 cardamom pod
      • 5 Roma tomatoes; peeled, seeded and cut in matchstick-size pieces (julienne)
      • 1/2 cup California golden raisins
      • 1/4 cup rice vinegar
      • 3 tablespoons honey
      • 1 teaspoon finely chopped garlic
      • 4 tomato focaccia (each 4 inches square)
      • 8 ounce grilled chicken breast
      • 4 slice mozzarella cheese
      • 4 slice Asiago cheese
      • 2 ounce arugula
      • 1 tablespoon extra virgin olive oil
      • 2 teaspoons fresh lemon juice
      • Sea salt and freshly ground black pepper; to taste
      • Cooking spray, as needed

      PROCEDURE

      Tomato Jam

      Heat a thick-bottomed nonreactive saucepan over medium heat. Add olive oil, ginger, shallots and garlic; sauté for 1 minute, stirring frequently. Stir in the spices and continue cooking over low heat for 2 minutes. Add tomatoes, raisins, vinegar and honey; simmer very gently over low heat for 20 minutes, stirring frequently, until thickened. Cool. (Can be made several days ahead. Store in refrigerator.)

      For the sandwiches, split the focaccia and place a slice of Asiago on 1 cut surface of each and a piece of mozzarella on the other cut surface. Place a chicken breast on each bottom half and replace top half, cheese side down. Cook in batches on a sandwich press until lightly toasted and cheese is melted.

      Meanwhile, toss the arugula with olive oil, lemon juice, salt and pepper. Remove sandwiches from press; open and arrange 1/4 of the arugula and 1/3 cup tomato jam on top of each. Close sandwiches and cut in half diagonally.

      Nutrition Facts Per Serving

      Calories 490 (35% from fat); Total Fat 20g (sat 7g, mono 8g, poly 2g, trans 0g ); Cholesterol 70mg; Protein 29g; Carbohydrate 52g; (Dietary Fiber 3g; Sugars 30g; ); Iron 3mg; Sodium 500mg; Calcium 265mg; Potassium 556mg

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