Spinach and Prosciutto Stuffed Grilled Cheese
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.
- 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
- 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.