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Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

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Serves 4

  • by Tasha DeSerio from Fine Cooking
    Issue 112

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.

  • 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
  • 2 Tbs. salted butter, at room temperature
  • 1 to 2 large cloves garlic, halved and peeled for rubbing

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.

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.

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.

Serving Suggestions

Pair the grillee cheese with Romaine Hearts with Lemon Vinaigrette and Shaved Parmesan.

nutrition information (per serving):
Calories (kcal): 380; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 13; Protein (g): 20; Monounsaturated Fat (g): 7; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1140; Cholesterol (mg): 80; Fiber (g): 2;

Photo: Scott Phillips

Delicious! My go-to - great on a weeknight paired with FC Classic Tomato Soup (wonderful, too!). Lovely presentation & tasty enough to serve to company.

Made these tonight w/ the Classic Tomato Soup from this site. Fabulous!! (both) The flavors in the sandwich all melded together beautifully. None of us could pinpoint any particular element, just wonderful as a whole. Will definitely make again!

This was a delicious use for fresh garden tomatoes. No need for extra salt; the prosciutto is salty enough. I substituted Beecher's Cheddar for the other cheeses. Delicious!

Delicious and not overly salty. Next time I'll prepare extra cheese mix to have on hand for more sandwiches.

Didn't feel like cooking dinner so we made this sandwich and served it with Wolfgang puck tomato soup topped with some Parmesan and croutons (mixed his bisque with regular). Sandwich was really a taste treat and the soup pretty good for canned. See it showing up in our kitchen again in the near future.

When i got this issue of this magazine i saw this sandwich and was on a mission to make it. This was an amazing sandwich. My only complaint is that it was a bit salty but really a wonderful sandwich!!! Great combination of cheeses and well prosciutto you can never go wrong with it like bacon! :-)

Worked really well and tasted great with the three cheeses. We always rub the garlic on first then butter. Nice alternative to plain grilled cheese.

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