Best 8 Tomato Prosciutto Grilled Cheese Recipes

TOMATO-PROSCIUTTO GRILLED CHEESE

Steps:

• Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
• Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
• On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
• Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
• In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.

PROSCIUTTO, TOMATO AND BASIL GRILLED CHEESE

Steps:

• Preheat oven to 400.
• Lightly butter 1 side of each bread slice.
• Top unbuttered side of 2 pieces with 2 proscuitto slices, then 4 basil leaves, then cheese slices.
• Sprinkle with salt and crushed red pepper. Top with remaining bread, buttered side up.
• Heat olive oil in an oven proof skillet over medium high. Cook until golden brown on the bottom, about 4 minutes.
• Turn sandwich over and transfer to the oven to bake until cheese is melted. Remove.
• carefully lift off top bread slices and insert 3 tomato slices into each, top again and serve.

GRILLED CAPRESE WITH PROSCIUTTO

Steps:

• Line a baking sheet with parchment paper. Wrap each mozzarella slice with prosciutto until mostly covered. Put on the prepared baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes.
• Preheat a grill to medium high. Grill the prosciutto-wrapped mozzarella until the prosciutto is crisp and the cheese just starts to melt, about 1 minute per side.
• Arrange the prosciutto-wrapped mozzarella and sliced tomatoes on a platter, overlapping slightly. Top with the cherry tomatoes. Drizzle with the olive oil and vinegar and season with salt and pepper. Top with the basil.

GRILLED TOMATO BREAD WITH PROSCIUTTO

Steps:

• Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
• Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
• Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.

GRILLED TOMATO, PROSCIUTTO AND CHEESE PIZZA (USING FRESH DOUGH)

Steps:

• Dough: In a food processor, add the flours, sugar, salt and yeast. Blend until mixed. Combine the water and the olive oil and pour the water into the food processor. Blend for 1-1/2 minutes or until the dough comes away from the bowl. If the dough has not come together, add 1 T at a time until it does come away from the bowl.
• Remove the dough to a oiled bowl and cover the dough with the oil and let rest covered for 1 - 1-1/2 hours. The dough is meant to be very sticky. Remove the dough from the bowl and gently press out some of the air bubbles. Shape into a circle, then cut the dough into 4 equal pieces. Reshape into smooth circles then place on a cookie sheet and cover again for 1/2 hour.
• Cut 4 pieces of parchment paper the size of the pizza. Sprinkle the paper with flour. Using a rolling pin, roll one disk out onto the parchment paper, using a little bit of flour. Sprinkle the top of the dough with a little bit of flour, so that when stacked, the dough does not stick together. Cover with some plastic wrap and chill until ready to use.
• Garlic Oil: In a cold pot, add the olive oil, minced garlic and chili peppers. Bring the heat up to simmer and remove when you hear the garlic starting to sizzle. Remove from heat and let the olive oil infuse with the garlic and chili peppers.
• Tomatoes: Cut the tomatoes in half and seed the tomatoes. Cut into bite size pieces and place in a colander. Sprinkle 3/4 tsp of salt on the tomatoes and let drain for 1/2 hour. Shake the colindar to release any excess juices.
• Cheese: Grate the 2 cheese and combine well.
• To cook: Preheat the grill to medium high. Have all the other ingredients out near the BBQ, ready to cook. Sprinkle a pizza wheel with some flour and transfer one of the pizza to the wheel. Slide the pizza onto the BBQ and return quickly to get another pizza. Large bubbles will appear on the crust, so just poke them down. Watch carefully that the bottoms don't burn, so turn the pizzas around a bit. When ready, they should just have nice grill marks on the bottom. Remove the pizzas to a large cutting board and continue with the other 2 pizzas. When all four are done, brush the un-cooked side of the pizzas with the garlic oil, adding the prosciutto, chopped tomatoes, and cheese. Do not over load the pizzas or they will be soggy and not cook properly. Return to the BBQ and cook for 3 - 4 minutes with the lid down until the cheese is melted. Repeat with the last 2 pizzas.
• Garnish with fresh basil and a drizzle of olive oil.

ULTIMATE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

GRILLED CHEESE & PROSCIUTTO

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.