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Ultimate Grilled Cheese with Crispy Prosciutto on Everything Bread

D4E08F4E 8871 46FD 992F 77C194EBC54F - Ultimate Grilled Cheese with Crispy Prosciutto on Everything Bread
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D4E08F4E 8871 46FD 992F 77C194EBC54F 200x150 - Ultimate Grilled Cheese with Crispy Prosciutto on Everything Bread

Ultimate Grilled Cheese with Crispy Prosciutto on Everything Bread

  • Author: the old woman and the sea
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 sandwiches 1x
  • Category: American
  • Cuisine: Dinner

Description

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The other week I posted a recipe for Everything Bread, coated with everything bagel seasoning. I highly recommend making that bread to use for this sandwich because it is YUM. 

With fall fast approaching, my cravings are turning to comfort food. And to me, there is nothing like a grilled cheese sandwich and tomato soup. I make my tomato soup from scratch, but that will have to be a later post because this is all about grilled cheese.

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Now, the secret to making the best grilled cheese is coating the outside in mayo. But for this sandwich, I kicked it up a notch and made a pesto aioli. Double YUM!

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I added prosciutto, lightly cooked in the oven, which really gave a nice saltiness without too much saltiness. With the cheese, I used Havarti and Gruyere. I LOVE Gruyere. The flavor profile is so satisfying in so many dishes, I cannot get enough of it. This was actually the first time I’ve used Havarti, but it had a really nice creamy texture and taste to it. 

Now you can either slice up your cheese, which I did. Or if you want more gooey, melted cheese, grate the cheese. If you use slices of the Everything Bread, you will have a sandwich with a nice crunchy outside, soft doughy bread, and cheesy goodness. Absolutely delish!

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To assemble, heat a cast iron pan over medium heat and once hot, place the bottom slice aioli side down into the pan, do a layer of Gruyere, add the prosciutto (you can also add tomatoes if you want!), then add a layer of the Havarti. This way the cheese melts and adheres to the bread.

The secret to success when frying these on the stove is placing a grill press or alternative heavy object on top (I use a brick wrapped in aluminum foil 😂). Do this on both sides. I also lay another piece of foil over the top to trap in the heat and help with melting.

This is an absolute fall must!

Enjoy!

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Ingredients

Scale

6 oz Havarti, sliced or grated

8 0z Gruyere, sliced or grated

4 oz prosciutto, thinly sliced

Everything bread, cut into 1” slices ~ 8 slices

6 TB mayonnaise 

¼ cup basil

2 garlic cloves

4 TBs butter, divided


Instructions

Preheat an oven to 400°. Line a baking sheet with parchment paper or silicone mat. Spread the prosciutto evenly around the pan. Bake for 8 minutes. Remove and place on paper towels to sop up excess oil.

Reduce the oven temperature to its lowest setting (mine is 175°).

In a food processor, blend the mayonnaise, basil, and garlic until finely chopped. Spread the aioli over one side of each slice of bread.

Heat a cast iron pan over medium heat. Melt 1 TB of butter. Working quickly, place one slice of bread aioli side down. Cover with Gruyere, then the prosciutto, and then the Havarti. Place another slice of bread, aioli side up. Place a grill press on top and cover the pan with foil to retain the heat. Cook for 2 to 3 minutes per side, or until desired doneness. Transfer to the oven and repeat with the remaining 3 sandwiches, adding 1 TB of butter for each sandwich.

Remove from the oven, slice in half, and eat! Best served with tomato soup!

Enjoy!

 

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Keywords: Grilled Cheese, Grilled Cheese and Prosciutto, Ultimate Grilled Cheese

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