by: Kate McMillan
Cook Time
8 minutes
Prep Time
15 minutes
Yield
20 servings
Total Time
8 minutes
Prep Time
15 minutes
Yield
20 servings
summary
Everyone loves a nostalgic recipe, and this leveled-up grilled cheese will have them swooning. The combination of sweet fig jam, spicy mustard, melty cheese and salty prosciutto makes for a delicious and hearty two-bite appetizer. One thing to remember—when it comes to making grilled cheese, do not hold back on the butter!
ingredients
- 1 French baguette
- 6 tablespoons unsalted butter, at room temperature
- 8 ounces Gruyere cheese, shredded
- 6 ounces fig jam
- 3 tablespoons Dijon mustard
- 20 thin slices of prosciutto
- 20 small basil leaves
directions
- Cutting on the bias, slice the baguette into ¼-inch thick slices. You will have about 40 slices, enough to make 20 mini grilled cheese sandwiches. Slather 2 slices of bread with butter and then place, butter-side down, onto a work surface. Spread fig jam on one slice and Dijon mustard on the other. Top one half with shredded cheese and then close the sandwich by placing the other slice on top (buttered sides on the outside for frying).
- Fold a piece of prosciutto it in half, lengthwise. Tightly wrap this around the middle of the sandwich, crosswise. Wrap kitchen string over the prosciutto and tie a knot. Repeat this process with all of the bread until you have about 20 sandwiches.
- Heat a skillet over medium-high heat. Add the sandwiches, working in batches, as needed. Grill until golden brown and the cheese is melted, 3–4 minutes per side.
- Transfer to a serving platter and carefully tuck a small basil leaf under the string of each sandwich. Serve immediately.
notes
The kitchen string is not imperative to this prosciutto-wrapped fig jam grilled cheese sandwich recipe. It is just decorative.
The reason to add the basil leaf at the end is to preserve that bright green color.
Other variations: Add slices of apple or pear, a slice of bacon or caramelized onions.
Other jams to use: raspberry, apricot, rhubarb.
Other cheeses to try: fontina, brie, gorgonzola
