Minutes Prep time: 35
Minutes Total time: 105
Servings: 4
Difficulty: Intermediate
1 can (28 oz each) Hunt's® Fire Roasted Diced Tomatoes
3/4 cup granulated sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 slices white sandwich bread
3 tablespoons unsalted butter, softened
6 ounces prosciutto, thinly sliced
8 slices smoked Gouda cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 497 mg | 50% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 117 mg | 39% |
| Total Fat | 29 g | 45% |
| Iron | 3 mg | 19% |
| Calories | 665 kcal | 33% |
| Sodium | 2673 mg | 111% |
| Protein | 31 g | 63% |
| Saturated Fat | 17 g | 84% |
| Sugars | 44 g | 4% |
| Vitamin C | 3 mg | 6% |
Drain fire-roasted tomatoes and discard liquid. Heat diced tomatoes, sugar, salt, cumin, cinnamon and cloves in small pot on medium heat, stirring frequently, for 30 minutes.
Reduce heat to medium low and continue simmering, stirring frequently, for additional 20 to 30 minutes or until mixture is a thick jam consistency. Remove from heat and cool jam in ice-water bath for 10 minutes or until cooled to room-temperature.
Spread butter on one side of each slice of bread. Heat a large non-stick skillet on medium heat until warmed, then place bread, butter side down, in skillet. Place one slice of cheese on each slice of bread, then layer about 1/4-cup tomato jam, 1-1/2 ounces (about 3 slices) prosciutto, second slice of cheese, and second slice of bread, butter side up.
Cook 7 to 8 minutes, flipping over halfway through or until bread is golden brown and cheese is melted. Cook in batches if necessary. Slice grilled cheese and serve.
Fire-Roasted Tomato Jam and Prosciutto Grilled Cheese
