Prosciutto And Cheddar Sandwiches Recipes

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GRILLED PROSCIUTTO-CHEDDAR SANDWICHES WITH ONION JAM



Grilled Prosciutto-Cheddar Sandwiches with Onion Jam image

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

ONION JAM:
2 large sweet onions, sliced
1 cup dry red wine
2 tablespoons honey
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons apricot preserves
SANDWICHES:
8 slices cinnamon-raisin bread
8 thin slices prosciutto or deli ham
4 slices aged cheddar cheese
3 tablespoons butter, softened

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 CHEDDAR SANDWICHES



Prosciutto and Cheddar Sandwiches image

These are as simple as ham and cheese, but much more flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 10m

Yield Makes 8

Number Of Ingredients 5

16 thin slices rustic bread (toasted if desired)
3 tablespoons unsalted butter, room temperature
8 ounces extra-sharp cheddar cheese, thinly sliced
8 ounces thinly sliced prosciutto
3 tablespoons grainy mustard

Steps:

  • Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.

TOASTED PROSCIUTTO, CHEDDAR, AND APPLE SANDWICH



Toasted Prosciutto, Cheddar, and Apple Sandwich image

Categories     Bread     Sandwich     Side     Cheddar     Apple     Prosciutto

Yield makes 4 sandwiches

Number Of Ingredients 7

8 teaspoons whole-grain mustard
4 teaspoons honey
8 ounces aged Cheddar, cut into 8 thin slices
8 slices hearty artisanal white bread
4 thin slices prosciutto (about 2 ounces)
1/2 Fuji apple or other sweet apple, cut into 8 thin slices
Freshly ground black pepper (optional)

Steps:

  • In a small bowl, combine the mustard and honey. Set aside.
  • To assemble the sandwiches, lay 1 slice of cheese on each of 4 slices of the bread. On top of each cheese slice, layer 1 slice prosciutto, 2 slices apple, and 1 more slice cheese. Grind pepper on top of the cheese, if desired.
  • Spread 1 tablespoon of the honey mustard on each of the remaining 4 slices of bread and lay them, honey-mustard side down, on top of the cheese slices.
  • Heat a large skillet over medium heat and put the sandwiches in the pan. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. Serve warm.

PROSCIUTTO & CHEDDAR BREAKFAST BISCUITS



Prosciutto & Cheddar Breakfast Biscuits image

When my family visits, I love to make my nephew Robbie happy by making any breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich. -Kelly Boe, Whiteland, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2-1/3 cups biscuit/baking mix
1/2 cup 2% milk
3 tablespoons butter, melted
1 to 2 tablespoons minced fresh chives
EGGS:
6 large eggs
2 tablespoons 2% milk
1/4 teaspoon salt
2 ounces thinly sliced prosciutto or deli ham, cut into strips
2 green onions, chopped
1 tablespoon butter
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened., Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown., Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Fill with egg mixture.

Nutrition Facts : Calories 389 calories, Fat 22g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli Olive Oil

Categories     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

GRILLED BACON AND PROSCIUTTO SANDWICH



Grilled Bacon and Prosciutto Sandwich image

A flavorful twist on a classic dish; the Grilled Cheese. I use Cabot Extra Sharp Cheddar Cheese, though feel free to experiment with your favorite cheeses. Because of the richness of the Bacon and Prosciutto, I don't feel the need for as much cheese as I typically would on a sandwich. The bread can vary also, I enjoy some sort of Italian style, such as a Tuscan Loaf. The better the bread, the better the sandwich! This is a fairly foolproof recipe, as long as you don't burn anything during cooking, you should feel free to adjust the ingredients to taste. These are just my personal preferences for level of spice and flavor.

Provided by dreg_87

Categories     Lunch/Snacks

Time 11m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 7

2 slices bread
2 tablespoons salted butter
1/2 garlic clove
1 teaspoon chopped parsley
2 slices maple bacon
1 slice prosciutto
10 slices cheddar cheese (slice to preference)

Steps:

  • The Bacon and Prosciutto needs to be grilled, so start your grill to a Medium-High Heat.
  • Take your garlic and rub it over the bread, trying to squeeze the juice onto it. Spread the butter on both pieces of bread.
  • Mince the Garlic and Parsley, and spread just a tad of the finely minced garlic onto the buttered side of the bread. Leave some to use later.
  • Take your cheese and place it on a non-buttered side of bread. Take your remaining garlic and parsley and season to taste.
  • Place a frying pan on the stove and turn it to Medium Heat.
  • When your grill is hot, start by placing the bacon over the flames. I do about a 1.5 minutes on one side then maybe a minute on the other. Just grill it to the crispyness you prefer. When you bacon is nearly done, place your prosciutto over the flames. This does not need to be for long! It is just to crisp the Prosciutto slightly.
  • When done place the Bacon and Prosciutto on the cheese. Place your other slice of bread over it and set in frying pan to cook. (Buttered sides of bread should be out) Cover pan for 2 minutes. Flip with Spatula, side should be slightly crispy and brown. Cook on remaining side for another 1.5-2 minutes covered.
  • Remove and enjoy!

Nutrition Facts : Calories 1467.7, Fat 117.5, SaturatedFat 74, Cholesterol 355.1, Sodium 2243.8, Carbohydrate 29.5, Fiber 1.3, Sugar 3.6, Protein 73.9

ASPARAGUS, PROSCIUTTO AND ARUGULA BREAKFAST SANDWICHES



Asparagus, Prosciutto and Arugula Breakfast Sandwiches image

Asparagus, prosciutto and arugula in a tender cheddar biscuit great way to indulge in a tasty, yet diabetic friendly breakfast. Exchanges: 1.5 starch, 2 carb., 1.5 medium-fat meat, 1 fat. From Spring 2013 Diabetic Living magazine.

Provided by Crafty Lady 13

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

12 asparagus spears, trimmed and halved crosswise
4 eggs
4 cheddar biscuits (Cheddar Biscuits from Diabetic Living)
1 cup baby arugula
4 very thin slices prosciutto
6 teaspoons pure maple syrup

Steps:

  • In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender. Drain.
  • Meanwhile, coat a large nonstick skilled with nonstick cooking spray. Heat over medium heat. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook 1 minute more or until desired doneness.
  • Split each Cheddar Biscuit. Arrange arugula on bottoms of biscuits. Top with prosciutto. Drizzle with maple syrup. Top each sandwich with one-fourth of the cooked asparagus and one egg. If desired, springkle with black pepper. Top with biscuit tops.

Nutrition Facts : Calories 320.4, Fat 14.7, SaturatedFat 4.2, Cholesterol 187.8, Sodium 427.9, Carbohydrate 35.9, Fiber 1.9, Sugar 8.2, Protein 11.7

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