Tip: Grilled cheese doesn’t have to be boring. Just thinking of bread options makes my head spin. And cheese…and meat…and fruit… and greens… I’m hungry. Let’s cook one!
4 slices hearty Raisin Walnut Bread
3-4 oz prosciutto
3 oz Gorgonzola
1 organic pear, ripe, but still firm
4 tsp unsalted butter, room temp
Lay bread slices on a cutting board; spread 1 side of slices with 1 tsp butter each.
Cut Gorgonzola into medium thin pieces and divide into 2 piles on the board.
Wash, dry, core and slice the pear into thin slices. Divide into 2 piles on the board.
Divide the prosciutto slices into 2 piles on the board.
Heat a griddle or skillet to medium heat. Place 2 slices of bread onto the pan, buttered side down. Quickly assemble the sandwiches by layering the cheese, meat & pear slices onto the cooking bread. Top with the other 2 bread slices, buttered side up.
Cover the sandwiches with a lid (I use a square metal baking pan on my griddle) to help the cheese melt to a gooey goodness. Check the sandwiches by lifting slightly with a metal spatula. The bread should toast to a warm golden brown before carefully flipping the sandwiches to the other side. Continue cooking the other side until it is also golden and cheese is melted. Use the lid as needed to retain heat for melting.
Transfer sandwiches to the cutting board; cut in half diagonally. Plate and serve with a nice salad – maybe cucumbers & heirloom tomatoes with red wine vinaigrette. Enjoy this version or get creative with your own grilled cheese!