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.

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!

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!

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!