Mediterranean Grilled Cheese
with green salad
This piled-high grilled cheese sandwich gets tart flavors from artichokes and capers to balance the savory richness of prosciutto and cheese. This is an updated version of a recipe we featured in 2015.
- Artichoke hearts (14 oz / 397 g) - 1 can , drained, rinsed, and chopped
- Capers - 1 Tbsp , drained, rinsed, and chopped
- Tomatoes, medium - 2 , sliced
- Butter - 4 Tbsp
- Bread, sandwich - 8 slices
- Mustard, Dijon - 2 tsp (preferably a large grain variety)
- Cheese, like gruyere, Swiss, fontina, or mozzarella - 8 slices
- Prosciutto - 8 slices
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Oregano, dried - 1/4 tsp
- Honey - 1/4 tsp
- Oil, olive - 3 Tbsp
- Grapes - 1 cup , halved
- Mixed greens - 8 oz
- Pistachios, shelled - 1/4 cup (sub chopped walnuts)
Make vinaigrette - Whisk together vinegar, mustard (portion for salad), oregano, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Artichokes / Capers - Drain and rinse artichokes and capers. Roughly chop artichokes and capers together. You can do this by hand or pulse them in a food processor. (Can be done up to 5 days ahead)
Grapes / Tomatoes - Prep as directed.
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Butter one side of all slices of bread. Lay out bread on a sheet pan or cutting board, buttered-side down.
Spread half the slices of bread with mustard (portion for grilled cheese) and then top with cheese, prosciutto, tomatoes, artichoke-caper mixture, and another slice of cheese. Place another slice of bread on top, buttered side up.
Heat a large griddle or skillet over medium heat. Place sandwiches onto heated surface and cook on both sides until the bread is golden and the cheese is melted, pressing down gently throughout the grilling process. It should take 4 to 5 minutes per side, depending on the heat of the pan.
Toss mixed greens, grapes, and pistachios in vinaigrette until dressed to your liking.
Serve sandwiches with salad on the side. Enjoy!