Recipe: ‘The Pesto Prosciutto Grilled Cheese ’ Grilled Cheese Month
GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | FOOD SERVICE
(Use as much of each ingredient as desired)
- Bread of your choice, sliced
- Prosciutto, sliced
- Caramelized onion
- Sundried tomato (jarred in water or oil)
- Swiss cheese, sliced
- Salted butter, softened
To make caramelized onions, slice onion thinly. Melt 2 tbsp butter in a skillet over medium heat. Add and stir gently to coat. Cook, stirring every 5 to 10 minutes. Scrape up any brown bits that form. Adjust heat if onions are cooking too quickly or you notice any burnt spots. Cook until desired caramelization occurs, up to 40 minutes.
Heat a panini press or griddle to medium high. Butter one side of two slices of bread. Add bread, butter side down. Top with pesto, cheese, prosciutto, arugula, onion and tomato. Top with remaining slice of bread, buttered side up.
Close press and cook until cheese is melted and bread is toasted. (Or cook on the griddle, flipping sandwich halfway through.)