Prosciutto, Fig, and Gruyere Grilled Cheese
with apple and spinach salad
Who doesn't love a 'fancy' grilled cheese? Although this tastes like something you might order for lunch at a restaurant, it's incredibly easy to make it at home.
Smarts: Gruyere is a nutty, rich cheese. A little goes a long way. If you'd like something slightly milder (or more affordable), try Swiss, fontina, or provolone.
- Shallots - 1/2 clove , thinly sliced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Apples, any tart, green-skinned variety - 1 , sliced
- Baby spinach - 5 oz
- Cheese, gruyere - 3 oz + 3 oz , grated or thinly sliced (sub Swiss, fontina, or provolone)
- Figs - 8 , sliced
- Butter - 2 Tbsp + 2 Tbsp
- Bread, gluten-free sandwich - 8 slices
- Prosciutto - 8 slices
Make vinaigrette - Thinly slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 5 days ahead)
Cheese - Grate or slice. (Can be done up to 2 days ahead)
Apples / Figs - Prep as directed.
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Butter one side of half the slices of bread and spread them out on a cutting board or sheet pan, buttered side facing down. Top the bread with first portion of cheese, figs, prosciutto, and second portion of cheese. Butter the remaining bread slices and place them on top, buttered side facing 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 spinach and apples in vinaigrette until dressed to your liking.
Slice sandwiches in half. Serve with salad on the side. Enjoy!