GRILLED CHEESE SANDWICH WITH PROSCIUTTO, FIG JAM & FRESH MOZZARELLA
Provided by Kelley
Number Of Ingredients 5
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.
GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH
Provided by Michael Phillips
Categories Sandwich Picnic Back to School Lunch Cheddar Fig Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 1
Number Of Ingredients 5
Steps:
- 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
- 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
- 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
- 4. Cut the sandwich in half and serve it hot.
GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH
Make and share this Grilled Fresh Mozzarella, Prosciutto, and Fig Jam Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 373.5, Fat 17.5, SaturatedFat 9.7, Cholesterol 56, Sodium 682.2, Carbohydrate 34.4, Fiber 1.4, Sugar 10.6, Protein 19.1
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.
PROSCIUTTO AND FIG-JAM SANDWICHES
Steps:
- Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
- Fig Jam
- In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.
MOZZARELLA, PROSCIUTTO AND FIG GRILLED CHEESE SANDWICH
This recipe came from the AARP recipe of the week. It sounds really yummy to me and I can't wait to try it! They used fig jam instead of the fresh figs.
Provided by manushag
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 518, Fat 24.3, SaturatedFat 13.4, Cholesterol 71.3, Sodium 796.5, Carbohydrate 54.6, Fiber 3.5, Sugar 22.6, Protein 22
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