If you think you won't enjoy the cookbook Grilled Cheese Please!, one of our must haves for March, this recipe will change your mind. It's author and cheese expert Laura Werlin's grilled cheese with crispy prosciutto and broccoli rabe.
It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes sophistication. I served it at a party paired with red pepper soup, and it was a sensation.
The key to a perfect sandwich is to follow Werlin's technique exactly. She recommends cooking it low and slow to achieve a beautiful crispness on the outside and delightful meltedness on the inside. Ready to check it out? Keep reading.
8 thin slices prosciutto (about 4 ounces) Makes 4 sandwiches.
1/4 cup olive oil
12 ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated
8 thin slices prosciutto (about 4 ounces)
Makes 4 sandwiches.