For all the years I have been eating cheese and bread in different ways, this is something I have never tried… until now. For the 30 years I have been alive this sandwich has eluded me. I have actually been unaware of its existence until I saw a movie where some male hollywood actor with 16 abs and 20 biceps somehow was enjoying this without ruining his physique. So, I thought I should eat one of those too and hopefully, my body would look just like his did…. It didn’t.
For important tips on getting the best results out of this sandwich, read till the end of the recipe in order to get the crunchiest, most delicious grilled cheese sandwich possible. I am also using a nice, farmer’s style bread here for a deeper flavor.
– 2 slices of good quality rustic bread no more than 2 cm thick
– 50 gr mild cheddar cheese grated
– 50 gr swiss emmental cheese grated
– 2 tsp and 1 tbs butter
– 2 slices of prosciutto
– 5 cherry tomatoes
1. Butter the bread slices with 1 tsp butter each and lay them on a cutting board buttered side down.
2. Spread the grated cheeses evenly on 1 slice and top with the prosciutto. Cover it with the other slice so that the two buttered surfaces are facing out.
3. On medium heat, on a non stick pan melt 1 tbs butter and place the toast over it. Cook for about 4-5 minutes each side till nice and crunchy flipping once only.
4. Serve with the fresh tomatoes and a touch of pepper on top.
1. Don’t cut the bread thicker than 2 cm cause the cheese wont melt and the bread wont crisp throughout.
2. We grate the cheese so it melts easier and make sure it’s at room temperature when added to the bread.
3. When cutting the bread make sure its nice and even because it is important that all the surface of the bread touches the pan.
4. We use a non stick pan because any melted cheese dripping out of the toast will become like a cheese crisp without sticking.
5. The prosciutto is just my personal touch you can add any kind of ham you like and even try experimenting with stuff like caramelized onions or pesto.
6.Cover the pan with a lid or some foil so that the heat is intense enough to melt the cheese thoroughly.
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