We’ve got Monday grilled cheese sandwiches to keep things easy, casual, and delicious…plus comforting too. I mentioned this yesterday, but our weather has shifted and there is most definitely a slight chill in the air. I’m not ready for fall food just yet. But I’m starting to lean into the cozier end-of-summer recipes…which are always some of my favorites. This grilled cheese is just that…summery, but comforting. I’ve told this story before, but as a kid, my grilled cheese sandwiches consisted of whatever bread we had laying around the kitchen, plus cheese, and butter. Three ingredients that can do no wrong. My dad would make my brothers and me grilled cheese on nights when he didn’t have much else in the kitchen. He was always heavy on the sharp cheddar. He made them extra buttery on soft whole wheat bread. Nothing special, but always delicious. The idea for today’s grilled cheese came from the garden. We have so much fresh baby arugula right now and so many herbs it’s insane. I really wanted to work the arugula into a recipe along with some warming sage. A grilled cheese sounded just too perfect.
The details
Start out by seasoning the tomatoes. Find some delicious ones, preferably heirloom, and then salt them. This helps to draw out any excess moisture the tomatoes may have. This step is key and ensures that your grilled cheese sandwich will never become soggy. While the tomatoes are sitting, crisp up the prosciutto in a skillet. You could skip this step, but we LOVE salty, crispy prosciutto…so delicious!
Assemble
When you have the tomatoes salted and the prosciutto crisp, it’s assemble time. Mix the butter with grated parmesan and fresh sage, then slather it over the bread. Trust me, you can’t skip this. It makes each grilled cheese feel extra special. Now layer up the sandwiches with fontina cheese, tomatoes, pesto, arugula, and prosciutto, then add a handful of melty mozzarella. Next, simply pan fry the sandwich with olive oil or even just another pat of butter. Five minutes later you’ll have the best summery grilled cheese. The cheese on the inside becomes that melty goodness we love so much. While the outside of the bread becomes crisp from the parmesan, which is literally pan-fried into the bread. So so delicious, and even kind of pretty too! It’s the crispy prosciutto, sage, spicy arugula, and pesto that really work so well together. And that tomato, well it just makes things even more delicious. Make this tonight as an easy summer dinner, but keep it in your back-pocket for busy nights throughout the fall. Looking for other grilled cheese recipes? Here are a few ideas: French Onion and Apple Grilled Cheese Everything Cheddar Tomato Bacon Grilled Cheese Breakfast Grilled Cheese Lastly, if you make this Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
