Ham and manchego sandwiches with tomato jam

Ham and manchego sandwiches with tomato jam

Photograph by James Carrier (Food styling: Karen Shinto)

Serves 8
TIME About 15 minutes

Ingredients
8 sandwich rolls (3 oz. each)
About 1 cup Tomato Jam (recipe follows)
12 oz. thin-sliced Spanish cured ham or prosciutto
4 oz. manchego cheese, thinly sliced, or parmesan cheese, shaved
4 cups arugula leaves or salad greens (about 4 oz.), rinsed and crisped

Directions

Slice rolls in half horizontally and spread top halves generously with Tomato Jam. On bottom half of each roll, layer ham, cheese, and arugula leaves. Place top of roll on filling.

PER SERVING 479 cal., 30% (144 cal.) from fat; 23 g protein; 16 g fat (6 g sat.); 63 g carbo (2.4 g fiber); 1,433 mg sodium; 49 mg chol.

Tomato jam

MAKES About 2 cups
TIME About 1 3/4 hours
NOTES You can chill any leftover jam up to 2 weeks.

Ingredients

1 1/2 lbs. cherry tomatoes (about 4 cups), rinsed and stemmed
1 1/4 cups firmly packed brown sugar
1/4 cup cider vinegar
1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
2 tbsp. minced fresh ginger
1 tsp. ground cumin
3/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Directions

1. In a medium saucepan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 1/4 hours. Add more salt and pepper to taste.

PER 1/4 CUP 153 cal., 2% (2.7 cal.) from fat; 0.9 g protein; 0.3 g fat (0 g sat.); 39 g carbo (1.6 g fiber); 167 mg sodium; 0 mg chol.