Spinach and Prosciutto Stuffed Grilled Cheese

Spinach and Prosciutto Stuffed Grilled Cheese: Grilled cheese elevated: three cheeses (fontina, muenster and goat cheese), prosciutto,  sautéed spinach and onion on whole grain bread.

With just a little thought and creativity, taking the humble grilled cheese sandwich to new heights is a pretty easy task. This version contains a simple, yet delicious medley of ingredients that includes three cheeses (fontina, muenster and goat cheese), sautéed spinach, red onion, sun-dried tomatoes and prosciutto.


Spinach and Prosciutto Stuffed Grilled Cheese

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

  • Ingredients:
  • 1 to 2 tablespoons olive oil
  • 1/2 medium red onion, chopped
  • 6 ounces fresh spinach
  • 1/2 cup sun-dried tomatoes (chopped)
  • Salt and freshly ground black pepper
  • 4 ounces goat cheese, softened
  • 4 ounces muenster cheese, coarsely grated
  • 4 ounces fontina cheese, coarsely grated
  • 4 tablespoons butter, softened
  • 4 ounces prosciutto, thinly sliced
  • 8 slices whole-grain bread

Preparation:
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the onion and sauté until softened and lightly browned, 3 to 4 minutes. Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, season the mixture with salt and pepper, transfer to a small bowl and set aside. Wipe out the pan.

Spread about 1/2 tablespoon of butter on one side of each of 4 slices of bread and set them aside.

Spread the goat cheese on each of the remaining, unbuttered slices of bread, then top with the grated muenster.

Top the muenster with the reserved spinach mixture, then add the prosciutto. Finish with the grated fontina, then add the previously buttered bread (butter side up).

To grill the sandwiches, you can either work in batches or use 2 pans (2 sandwiches each).

Brush the pan (or pans) with a tiny bit of olive oil, then place the sandwiches, buttered slice down, over medium-low heat. Quickly butter the top slice of bread, then cover the pan.

Cook for 3 to 6 minutes, until golden and toasted to your liking, then turn and toast the other side.

Tip: Press down gently on the top of the sandwich with the back of a spatula after the first 2 or 3 minutes of cooking. This will help keep the sandwich together when it comes time to turn it over. Don't press too hard though - you don't want the cheese to ooze out!

Allow to rest for 2 to 3 minutes before cutting.

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