Grilled Prosciutto And Cheese
'family-friendly meal of the week': brioche, prosciutto, gouda, pesto, tomato and basil soup, side salad
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- (a) sliced pulllman bread
- (b) pesto
- (c) gouda cheese
- (d) prosciutto
- (e) tomato bisque
- (f) greens
- (g) herb dressing
- baking tray with foil
- skillet or sauté pan
- small bowls
- mixing bowl
- salad tongs
- Preheat your oven to 425 degrees fahrenheit.
- Place each piece of pullman loaf bread (a) on a baking tray lined with foil. Spread pesto (b) onto each slice of bread. (Optional for kids.)
- Set aside half of the pieces of bread. Sprinkle these pieces with a generous amount of gouda cheese (c) - but try to use only half of the cheese in the container. Place the sliced prosciutto (d) on top of the cheese. Top the prosciutto with the remaining cheese. Place another piece of bread (without cheese and prosciutto) on top to complete the sandwich.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cook each sandwich one at a time. Sear the sandwich for two minutes, then flip over with a spatula and sear the other side for 2 minutes. Once each sandwich is seared, place back on the baking tray lined with foil.
- When all of the sandwiches have been seared, place the baking tray in your preheated 425 degree oven. Bake for 7 minutes.
- While the sandwiches are baking, spoon the tomato dipping sauce (e) into individual ramekins or small bowls.
- Add the greens (f) to a mixing bowl. Pour the balsamic dressing (g) over top. Season with a pinch of salt and pepper. Toss with tongs and set aside.
- When the sandwiches have finished baking, remove from the oven. Cut each sandwich in half and place on your serving plates. Serve the salad on the side. Use the tomato dipping sauce as a dip for the sandwich.
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