Sweet and Savory Prosciutto Grilled Cheese
From The Hungry Fan's Game Day Cookbook [1] by Daina Falk
Notes
This may be one of the weirder flavor combinations you'll find in this book. Pecorino and prosciutto are a brilliant yet unoriginal combination. But adding pumpkin butter to it? Yeah, that's a little different. The pecorino and prosciutto are both so deliciously salty, and the sweetness of the pumpkin butter nicely cuts the saltiness. Give it a whirl and see what you think! Hopefully you'll agree with me that this is the perfect seasonal, ooey, gooey, salty version of a grilled cheese sandwich to serve for the start of football season (and, incidentally, the start of Fall)!
Ingredients
- 2 slices bread (I like French wheat sourdough)
1 tablespoon butter, plus more for cooking, optional
1 tablespoon pumpkin butter (to make your own, see page 249)
Enough slices of Pecorino-Romano to fully cover an entire slice of bread
6 slices Italian prosciutto
Directions
- Butter the top part of one piece of bread. Place in a nonstick skillet, butter-side down, over medium for one minute, then flip over and toast on the other side for another minute. Repeat with the other slice of bread.
- Layer the grilled cheese as such: bread, pumpkin butter, cheese, prosciutto, and the top piece of bread (buttered-side up). At this point, you can cook your sandwich over medium in a toaster oven, on a grill, or in melted butter on your griddle, being sure to brown both sides, one to two minutes per side, until crispy. Serve immediately.
Information
- Category
- Main Dishes, Sandwiches
- Cuisine
- North American
- Yield
- Makes 1 Sandwich