Servings: 4

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.

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

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

Preparation

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.

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

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Gruyère
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Fontina
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Parmigiano Reggiano
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Reviews (10 reviews)

stuckey1 | 05/07/2020
I made this for lunch for my sister and it was an absolute hit! It was so delicious. We paired it with a light green salad. We will make this again and again and again!
user-3122197 | 11/13/2019
My husband makes the best grilled cheese. But just the plain grilled cheese, he balked at this recipe. I mixed the cheeses added prosciutto which I had chopped and sauteed until crispy; sliced the tomatoes and left the room. The sandwich was wonderful.
Krispie | 11/27/2017
This was absolutely delicious!!!!!! I will make this again and again. I paired with the smoky tomato soup from FC - didn’t love that as much. Next time, I will try the classic tomato soup like other reviewers did.
123ddk | 02/23/2014
Delicious! My go-to - great on a weeknight paired with FC Classic Tomato Soup (wonderful, too!). Lovely presentation & tasty enough to serve to company.

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Name: Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes
Yield: 4 servings
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; 2 Tbs. salted butter, at room temperature; 1 to 2 large cloves garlic, halved and peeled for rubbing