Garlic Rubbed Grilled Cheese With Prosciutto And Tomatoes

The Garlic Rubbed Grilled Cheese with Prosciutto and Tomatoes is a delicious twist on the classic grilled cheese sandwich. It combines the rich flavors of aged Gruyère, Fontina, and Parmigiano-Reggiano cheeses with the savory notes of prosciutto and the juicy sweetness of tomatoes.

To make this sandwich, the cheeses are lightly tossed with crushed red pepper flakes to add a subtle kick of heat. The bread slices are then layered with the cheese mixture, prosciutto, and tomato slices. The sandwiches are seasoned with salt and topped with the remaining cheese. The buttered bread slices are placed on top to complete the sandwiches.

The sandwiches are cooked on a griddle or skillet until the bread becomes golden brown and toasted. The cheese melts into a gooey, savory filling, while the prosciutto and tomatoes add depth of flavor and texture. The finishing touch is rubbing the grilled sandwiches with garlic, infusing them with a subtle garlic aroma.

The result is a mouthwatering combination of flavors and textures, with the richness of the melted cheese, the saltiness of the prosciutto, the freshness of the tomatoes, and the hint of garlic. Slicing the sandwiches in half allows for easy serving and makes them perfect for a comforting lunch or a satisfying snack.

Enjoy the Garlic Rubbed Grilled Cheese with Prosciutto and Tomatoes while it’s still warm, as the flavors and textures are at their best when enjoyed immediately.

SERVES: 4

INGREDIENTS:

• 3 oz. grated aged Gruyère (1 1/4 cups)
• 3 oz. grated Fontina (about 1 cup)
• 2 Tbs. finely grated Parmigiano-Reggiano
• 1/4 tsp. crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices rustic Italian bread
• 4 very thin slices prosciutto, halved crosswise
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• Kosher salt
• 1 oz. (2 Tbs.) salted butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

INSTRUCTIONS:

1. Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.
2. Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and golden brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.
3. Using a spatula, flip the sandwiches and cook until golden brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 380 CALORIES | 20G PROTEIN | 23GCARB | 23G TOTAL FAT | 13GSAT FAT |
  7GMONO FAT | 1.5G POLY FAT | 80MGCHOL | 1,140MGSODIUM | 2G FIBER

NOTE:

• Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.
• Rubbing grilled or toasted bread with the cut side of a raw garlic clove is an easy way to add a hint of garlic flavor.