Buttered bread and melted cheese: when in doubt, grilled cheese. You can’t go wrong. As a kid, I would’ve eaten a grilled cheese for every meal if my mom allowed it.
Now as an adult, those kiddo cravings still rage on. This “adult” version of grilled cheese brings me back to childhood with just a dash of sophistication.
Crispy prosciutto, shallots tossed in a bit of apple butter and balsamic, and extra sharp cheddar cheese – all melted between two thick pieces of buttered sourdough.
This grilled cheese has a touch of fall, a touch of childhood, a touch of adulthood, and a lot of what good food should be: simply delicious.
Makes: 1 sandwich
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
The Ingredients
2 slices sourdough bread
1-2 slices extra sharp cheddar cheese (enough for a generous layer of cheese)
1-2 pieces of prosciutto (enough for a single layer of prosciutto)
1 shallot, cut into thin rings
1 teaspoon apple butter (find an apple butter with no spices added, just apples)
½ teaspoon balsamic vinegar
Butter, softened
The Steps
For crispy prosciutto: In a nonstick skillet, add prosciutto slice(s) in a single layer. Over medium heat, let prosciutto crisp up for about 2 minutes per side. Remove prosciutto from pan and set aside.
For toasted shallots: Add shallot rings, apple butter, and balsamic vinegar to the same skillet you crisped prosciutto in. On medium-low heat, sauté shallot rings for 3-4 minutes, constantly tossing. Shallots will start to caramelize and apple butter will start to dry up in pan. When this occurs, turn heat off and set shallots aside.
For grilled cheese: In a separate heavy-bottomed skillet, generously butter one side of each slice of bread. Place one slice, butter side down, in pan. On the non-buttered side, add cheddar, prosciutto, and then shallots. Place second buttered slice of bread on top of shallots to make a sandwich. The butter-sides of each piece of bread should be on the outside of the sandwich.
Turn heat to high and toast sandwich on each side until golden, about 3-5 minutes per side.
Let rest for a minute and slice in half. Or eat whole and love it.
The Steps with Pictures
For crispy prosciutto: In a nonstick skillet, add prosciutto slice(s) in a single layer. Over medium heat, let prosciutto crisp up for about 2 minutes per side. Remove prosciutto from pan and set aside.
For toasted shallots: Add shallot rings, apple butter, and balsamic vinegar to the same skillet you crisped prosciutto in. On medium-low heat, sauté shallot rings for 3-4 minutes, constantly tossing. Shallots will start to caramelize and apple butter will start to dry up in pan. When this occurs, turn heat off and set shallots aside.
For grilled cheese: In a separate heavy-bottomed skillet, generously butter one side of each slice of bread. Place one slice, butter side down, in pan. On the non-buttered side, add cheddar, prosciutto, and then shallots. Place second buttered slice of bread on top of shallots to make a sandwich. The butter-sides of each piece of bread should be on the outside of the sandwich.
Turn heat to high and toast sandwich on each side until golden, about 3-5 minutes per side.
Let rest for a minute and slice in half. Or eat whole and love it.
