Mozzarella Prosciutto And Fig Grilled Cheese Sandwich Food

GRILLED CHEESE SANDWICH WITH PROSCIUTTO, FIG JAM & FRESH MOZZARELLA

Steps:

• Spread the fig jam on the inside of each slice of bread.
• Layer with mozzarella cheese and prosciutto.
• Lightly (or not!), butter the outside pieces of the bread.
• Heat a nonstick skillet over medium high heat.
• Place the sandwich in the pan and press gently. Grill, turning once or twice until the cheese is melted and the bread is crisp taking care not to burn.
• Remove from pan, cut on the diagonal and serve right away.

AIR FRYER PROSCIUTTO AND MOZZARELLA GRILLED CHEESE

Steps:

• Preheat the oven to 360 degrees F (180 degrees C).
• Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
• Place in the air fryer and cook until lightly browned and toasted, about 8 minutes.

GRILLED CHEESE & PROSCIUTTO

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCIUTTO, MOZZARELLA AND FIG PIZZA

Steps:

• Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

THE BEST YUMMY, LOW-FAT GRILLED CHEESE SANDWICH EVER!!

Steps:

• For this sandwich, I used the George Foreman Grill, but any panini grill will work also.
• Spray PAM on one side of the bread. Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down. Place a slice of cheese on top. Put the second slice of bread on top of the cheese.
• Spray PAM on the top side of the second slice of bread. Sprinkle grated parmesan cheese on top.
• Close your grill and wait.
• ENJOY!

JAM AND CHEESE SANDWICH

Steps:

• Butter bread if you like.
• Spread jam over.
• Place with cheese.
• Top with other piece of bread.
• Cut in half.
• Serve.

ITALIAN GRILLED CHEESE SANDWICH (PANINI)

Steps:

• Slice paninis in half. Spread pesto onto each half.
• Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves.
• Heat skillet over medium-low heat.
• Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them.
• Sandwich is ready when bread is browned and cheese is melted.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.

GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH

Steps:

• Split each roll, and layer with the mozzarella and prosciutto.
• Spread the top slices with the fig jam, then close up to form sandwiches.
• Lightly butter the outside of each sandwich.
• Heat a heavy nonstick skillet or panini press over med-high heat.
• Place the sandwiches in the pan, working in two batches depending on the size of the pan.
• Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
• Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
• Serve right away, cut on the diagonal.

MOZZARELLA, PROSCIUTTO AND FIG GRILLED CHEESE SANDWICH

Steps:

• Layer mozzerella and procuitto evenly between 4 rolls.
• Slice figs and layer with a drizzle of honey.
• Butter outside of roll.
• Cook in panini press or on a griddle with a plate and heavy weight to flatten down.
• Flip when browned.