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.

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     Trusted Brands: Recipes and Tips     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

APPLE 'N' PROSCIUTTO SANDWICHES



Apple 'n' Prosciutto Sandwiches image

Prepared on an indoor grill, this apple prosciutto sandwich are spread with homemade rosemary pesto. They're wonderful on a cool day with a bowl of butternut squash soup. -Elizabeth Bennett, Mill Creek, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup olive oil
1/2 cup chopped walnuts
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh rosemary
1 loaf (12 ounces) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 ounces Brie cheese, rind removed and sliced

Steps:

  • In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread. , On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters. , Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.

Nutrition Facts : Calories 336 calories, Fat 21g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 668mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

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.

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