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 Ounces grilled chicken breast
  • 4 Slices mozzarella cheese
  • 4 Slices Asiago cheese
  • 2 Ounces 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


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 (Calories from Fat 35%); Total Fat 20 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 70; Sodium 500; Potassium 556; Total Carbohydrate 52; Dietary Fiber 3; Sugars 30; Protein 29; Calcium 265; Iron 3;

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