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Provolone, Prosciutto and Arugula Cheese Grilled Cheese Sandwich

Provolone, Prosciutto and Arugula Cheese Grilled Cheese Sandwich

Total Time:

25mins

Prep:

5mins

Cook:

20mins

Ingredients

  • 100 g prosciutto
  • 400 g provolone cheese
  • 100 g arugula
  • 8 slices of sliced bread of your choice
  • 100 g butter
  • 200 ml of fig jam (recipe below)
  • Fig Jam Ingredients
  • 1 cup dry figs, stem removed and cut in half
  • 2 cups apple juice
  • 1 cup Peroni beer (if using beer only use half of the amount of apple juice)

How to Make It

1.

Place prosciutto on parchment lined baking sheet(s) and bake for 3-5 minutes at 350 to crisp it up.

2.

Butter what will become the outside of the sandwiches on all four slices of bread.

3.

Spread fig jam on half on the bread so that each sandwich gets one side smeared with fig jam.

4.

Arrange provolone cheese on bread slices, cover half with prosciutto and arugula and close sandwiches by placing the tops and bottoms together.

5.

Heat a skillet over medium heat and grill the sandwiches 3-5 minutes, until golden brown on the first side, then flip and repeat on second side.

6.

Remove from skillet, cut in half and serve.

*

fig jam can be spread on bread inside the sandwich or served on the side as kind of a dipping sauce

Fig Jam Recipe

1.

Place all ingredients in a pot and bring to a boil, stirring occasionally, until fruit has softened and the liquid has reduced by half, approximately 15minutes.

2.

Strain off some liquid and reserve if the fig mixture is still quite wet.

3.

Transfer to a food processor or blender and blend to jam consistency, add back liquid as needed.

4.

Use for grilled cheese sandwiches and save leftovers in a sealed container in the fridge to use on a cheese board or with charcuterie. It’s also really good on scones.

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