Persimmon Grilled Cheese with Prosciutto
Obviously you know how to make a grilled cheese sandwich, right? I like to make several thin layers of fillings and cheese, but do what ever floats your boat. Don't like (or can't find) goat brie? No problem--use your favorite cheese and relax. This is comfort food, gourmet style. And really, anything goes.
Equipment
- Heavy Skillet
Ingredients
- 4 slices gluten-free bread
- 2 tablespoons gluten-free grainy mustard
- 1 fuyu persimmon peeled and sliced
- 4 ounces goat brie or regular brie
- 3 ounces prosciutto
- melted butter or olive oil for brushing
Instructions
- 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.
Nutrition
Serving: 1sandwichCalories: 491kcalCarbohydrates: 31gProtein: 19gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 809mgPotassium: 451mgFiber: 1gSugar: 1gVitamin A: 362IUVitamin C: 56mgCalcium: 138mgIron: 3mg
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