These delicious persimmon grilled cheese sandwiches are filled with rich brie, salty prosciutto and sharp grainy mustard. Together, they accentuate the subtle sweetness of crisp fuyu persimmons which come into season in fall.Jump to Recipe
Recipe, description, metadata and images updated 10/06/21.
Each autumn I struggle with what exactly to do with all of those persimmons that inevitably come in my produce box. You see, I don’t really love them–not the crisp fuyu, nor the more tender, heart-shaped hachiya. I’ve made them into cookies, dried them, and tossed them raw into salads. When I’ve tried them I’m underwhelmed, to put it politely. I’m just not that into them.
So here they are again, the lovely (but flavorless) persimmons sitting in my fruit bowl. And it’s lunch time. And I’m hungry. I dig through the cheese drawer and come upon some goat cheddar and sliced prosciutto. A lightbulb goes on…the one that says, everything is better with bacon. I get 2 slices of gluten-free bread, smear them with a liberal amount of grainy mustard (also gluten-free, of course), some slices of goat brie, crisped prosciutto and, yes, persimmon. That’s how the persimmon and prosciutto grilled cheese was born.
In all honesty, I would have preferred sliced apples in my sandwich, but the persimmons were a surprisingly delicious substitute…just enough sweet to offset the creamy brie and the salty prosciutto. Will I make it again? Most certainly. For now, it’s about the best thing that’s happened to any persimmon that’s come into my kitchen.
So tell me, do you like persimmons? And more importantly, what do you do with them?
Are you a fan of cheesy deliciousness? Try these other recipes!
- Gluten Free Stovetop Macaroni and Cheese
- Grilled Cheese with Fig Jam & Prosciutto
- Spicy Shrimp and Goat Cheese Grits
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Persimmon Grilled Cheese with Prosciutto
- Heavy Skillet
- Heat a skillet over a medium flame. Add the prosciutto slices and cook until just crisp on both sides. It will only take a couple of minutes. Wash the pan and return it to the stove. Heat it over medium-low heat.
- Spread the mustard on one side of all the bread. To two slices of bread add a layer of cheese, then the persimmons, another layer of cheese, then the prosciutto, and finally a third layer of cheese. Top with the remaining bread.
- Brush the tops and bottoms of the sandwiches with melted butter or olive oil and place in the preheated pan. Cook slowly, turning frequently, until the sandwiches are a deep golden brown and the cheese is melted (note: goat cheddar doesn’t melt as much as goat brie or regular cheddar).
- Slice each sandwich in half and serve immediately.