And we're back with another ooey gooey handheld mess of protein and carbs. Yes, folks, more grilled cheese. But you were expecting it, right? Today's feature is delightfully flavorful proscuitto complemented by high quality Havarti and marinated roasted red peppers on thinly sliced whole wheat baguette. Go make one now, how can you not after that description?
I got all the ingredients from a gem in Baltimore called Trinacria. They have everything Italian with good, cheap wine and a heavenly smell that hits you when you walk in the door. Their deli serves hot and cold sandwiches that are humongous. There are tons of different pastas, cookies, sauces, frozen raviolis, wines, and jarred this and that to choose from. I like their Havarti a lot. It has little holes in it, kind of like swiss cheese, but the flavor is closer to a very interesting mild cheddar. Perfect with proscuitto, which really goes a long way in this sandwich. Since proscuitto is just so flavorful, you only need one thin slice torn up for your grilled cheese. I paired this sandwich with a simple salad of greens and homemade lemon vinaigrette. Enjoy!
Proscuitto Havarti Grilled Cheese
Serves 1 (Makes 2 small sandwiches)
4 thin slices from fresh whole wheat baguette
1-2 thin slice proscuitto, torn into strips
1-2 slices Havarti cheese
4-6 pieces marinated roasted red pepper
Heat olive oil in a skillet over medium low heat. Build sandwich and place on skillet. Grill 1-2 minutes on one side, covering to encourage cheese to melt. Flip over and grill other side. Serve with salad.
Other posts you may like:
Classic Grilled Cheese
Grilled Sun-dried Tomato and Goat Cheese
Just a reminder - these are past posts from social media. I am behind in finishing this series, but this is the final one and soon I will m...
I've been getting winter apples from my winter co-op. I didn't even know apples could be available in the winter! They don't com...
Yes, I know the calendar says Fall. Or Autumn, as I prefer. But according to the sweatiness factor after my run this morning, it is still s...