Monday, July 14, 2008

Ultimate Grilled Cheese Sandwich

This IS the ultimate grilled cheese sandwich from Bon Appetit. The Asiago and prosciutto work great together. Just give it a try, and you would never go to regular grilled cheese again:)

If you have a panini maker, just go with that one, but keep in mind that putting the tomatoes in afterwards might be a problem.

Serve with some tomato soup and enjoy:)


4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7x3 1/2 inches)
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)

Preheat oven to 400°F.

Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface.

Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up.

Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes.

Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes.

Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Makes 2 servings.

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