Mrs. Regueiro's Plate: Grilled Cheese with Prosciutto, Brie & Dried Fig

Thursday, May 13, 2010

Grilled Cheese with Prosciutto, Brie & Dried Fig

Question: What's the next greatest thing since sliced bread?
Answer: Grilled Cheese!!

It's like peas and carrots when bread and cheese met for the first time to make grilled cheese sandwiches. The simplicity of bread and cheese and a little butter - melted together - make for a perfect gooey treat. This recipe takes it up a notch, by adding another layer of sweet and savory. It's a strange combination but definitely something to peak your palate. I picked up dried figs at my local farmers market and wanted to do something creative with them. I thought about adding it to my mixed green salad, but I came across this recipe and knew it would be worth a try. This definitely takes this American classic up a notch. It's mmmmm delicious!
Grilled Cheese with Prosciutto, Brie & Dried Fig
Adapted from Food Couture
6 slices of sourdough bread
3 oz prosciutto
2 oz brie cheese, sliced
6 dried figs, sliced
3 slices of provolone cheese
1 teaspoon of honey
3 tablespoons butter

1. Heat panini pan or large skillet over medium heat.
2. Assemble the sandwich, on 3 slices of bread, top slices of dried figs, brie cheeses, provolone cheese, and slices of prosciutto. Drizzle a little bit of honey in the middle. Place the remaining bread on top and spread with butter.
3. Place on panini pan buttered-side down and butter the remaining side.
4. Cook until cheese is slightly melted and bread is golden brown. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown. Serve warm or room temperature.

Review: It was a great sweet and savory sandwich, and easy to make when you're short on time. It would make great appetizers for your next party, too. I paired it with a simple mixed green salad. Dinner is served!
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