GRILLED PROSCIUTTO-CHEDDAR SANDWICHES WITH ONION JAM
April is National Grilled Cheese Month, honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. -Susan Andrichuk, New York, New York
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 sandwiches (1/2 cup onion jam).
Number Of Ingredients 14
Steps:
- For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer, uncovered, for 30 minutes or until liquid is evaporated., Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly., Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 544 calories, Fat 23g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1093mg sodium, Carbohydrate 58g carbohydrate (26g sugars, Fiber 6g fiber), Protein 22g protein.
TOMATO-PROSCIUTTO GRILLED CHEESE
Provided by Graham Elliot
Categories Sandwich Cheese Tomato Lunch Cheddar Prosciutto Self Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
- Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
- On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
- Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
- In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.
GRILLED CHEDDAR & TOMATO JAM SANDWICH
From Laura Werlin, the San Francisco-based author of "Grilled Cheese, Please!: 50 Scrumptiously Cheese Recipes." (Time is for preparing the sandwich alone. Make Tomato Jam early in the morning for ready use.) Some grilled cheese making tips: -- Grate the cheese. It will melt faster and more evenly than sliced cheese. -- Butter the bread, not the pan. Thinly sliced bread and soft, salted butter work best. -- Cook low and slow. Don't rush. Grill the sandwich slowly over medium heat. It's done when the bread is crispy and the cheese is fully melted. -- Cover up. Lock in the heat by covering the sandwich while cooking. -- Press, flip, repeat. Use a spatula to press down firmly on the sandwich while cooking. Flip twice (pressing with each flip).
Provided by gailanng
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using the very small holes of a box grater or other similar-size grating device, finely grate 6 ounces of the Cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter.
- Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese.
- To assemble: Spread the Cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1 1/2 tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up.
- Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
- For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions.
- TOMATO JAM: If you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons.
- Cooking Directions: Place all the jam ingredients in a medium-size saucepan over medium-low heat. The mixture should bubble ever so slightly but not boil. Cook for about 1 hour, or until the jam has thickened and most of the liquid has evaporated. Let cool. (You can make this up to 1 week in advance. Store in the refrigerator).
Nutrition Facts : Calories 6447.5, Fat 77.8, SaturatedFat 35.5, Cholesterol 120, Sodium 11151.8, Carbohydrate 1175.8, Fiber 52.4, Sugar 67.9, Protein 264.4
GRILLED PROSCIUTTO-CHEDDAR SANDWICHES WITH ONION JAM
Make and share this Grilled Prosciutto-Cheddar Sandwiches With Onion Jam recipe from Food.com.
Provided by Chris Reynolds
Categories Lunch/Snacks
Time 1h20m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- For jam, place onions and wine in a large skillet and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in the vinegar, honey, pepper flakes, salt, and pepper. Simmer another 30 minutes until all liquid is evaporated.
- Stir in the apricot preserves; cook 3-5 minutes longer until onions are glazed. Remove from heat and cool slightly.
- Spread four slices of bread evenly with the onion jam. Layer on the ham and the cheddar cheese. Top with remaining bread. Butter the outside of the sandwiches and grill until golden and the cheese is melted.
Nutrition Facts : Calories 348, Fat 11, SaturatedFat 6.1, Cholesterol 22.9, Sodium 392.9, Carbohydrate 48.8, Fiber 3.6, Sugar 18, Protein 5.2
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