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The Diva




Source of Recipe


Grilled Cheese


List of Ingredients




8 slices of good quality sourdough bread
1/4 lb of prosciutto di San Danielle, sliced very thin.
1/2 lb Fontina cheese.
1/2 lb Parrano cheese.
1/2 cup good quality pear chutney (apple would work, too)
2 to 3 tbsp of unsalted butter, softened.
Herbs de Provence

Recipe



Preheat oven to 425 F. Lay prosciutto in a single layer on a large jelly roll pan. Place in the oven for 10-12 minutes, or until crisp. Remove from the oven and cool.

Place a large 2-burner Teflon® coated non-stick grill pan on the stove and heat to medium/high. For each sandwich, spread one side of four slices with a thin layer of pear chutney. Slice or grate cheeses and put a layer of Fontina over the chutney. Next, add a layer of crispy prosciutto and top with a layer of Parrano. Top each with a second slice of bread. Spread the outside of this slice with a thin layer of softened butter and a sprinkling of herbs de Provence. Place each sandwich, butter side down, on the grill pan and spread the other piece of bread with more butter and herbs. Cook until grill marks form and the cheese is melted. Flip and grill the other side. Remove to a cutting board and slice in half with a large chef's knife. Makes 4 sandwiches.

This could be served with a homemade creamy tomato soup (the classic combo) or a tomato salad. Garnish with fresh basil.