Ingredients:
Tomatoes finely chopped 2-3
Multigrain bread slices 8
Butter 1 tablespoon
Garlic chopped 1 tablespoon
Onion finely chopped 1 small
Salt to taste
Crushed black peppercorns to taste
Fresh thyme sprigs 1-2
Sugar 1 tablespoon
Iceberg lettuce leaves as required
Baby spinach leaves as required
Mozzarella cheese sliced 150 grams
Method:
Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
Add tomatoes, mix and cook till it turns soft and pulpy. Add salt, crushed peppercorns and torn thyme sprigs, mix and cook for 1 minute.
Add sugar, mix and cook for 2-3 minutes. Remove from heat and cool. This is tomato jam.
Spread some tomato jam on each bread slice. Place few iceberg lettuce leaves, baby spinach leaves and mozzarella cheese slices on 4 bread slices. Sprinkle some salt and crushed peppercorns on top and cover with remaining bread slices, jam side down.
Cut into triangles and serve.