Crispy Prosciutto & Peach Grilled Cheese
Part of what makes this Crispy Prosciutto & Peach Grilled Cheese so interesting is the use of peaches in a savory context. This recipe calls for thinly sliced peaches tossed with olive oil, salt, and pepper to taste. Don’t be afraid to season those peaches!
Another fun element is the fried prosciutto, which crisps up similarly to bacon. In fact, bacon can be subbed for the prosciutto if you already have a package on hand.
Crispy Prosciutto and Peach Grilled Cheese
Description
Servings: 4
Prep Time: 15-20
Ingredients
For the Grilled Peaches
- 2 Ripe Peaches, pits removed, skins-on, thinly sliced (1/4 inch)
- 3 tablespoons Olive Oil
- Salt and Pepper
For the Sandwich
- 8 slices Prosciutto or Thin-Sliced Bacon
- Oil for Frying
- 8 slices Sourdough Bread
- 6 tablespoons Mayonnaise or Butter
- 8 thin slices Provolone Cheese
- Chopped Parsley, for garnish if desired
- A drizzle of Olivelle Summer Peach White Barrel Aged Balsamic, if desired
Instructions
1. Grill the peaches: In a large bowl, toss together peaches and olive oil. Season with salt and pepper to taste.
2. Lay slices on grill or grill pan and cook until tender, 1-2 minutes on each side. Remove to a plate.
3. For the crispy prosciutto*: heat 1-2 inches of oil to 375F in a deep saute pan or wide sauce pot. Fry prosciutto in 2 batches until crispy. Remove to a paper-towel-lined cooling rack to drain.
*If using bacon: in a pre-heated frying pan (without oil), cook bacon until browned and crispy. Remove to a paper-towel-lined cooling rack to drain.
4. For the sandwich: preheat a griddle or frying pan over medium heat. Brush one side of all 8 slices of sourdough bread with mayo or butter.
5. Place 4 slices of bread mayo-side-down in preheated pan (or however many will fit). Layer with one slice of provolone, grilled peach slices, 2 slices of crispy prosciutto (or bacon) and another slice of provolone. Top with remaining slices of bread, mayo-side-up. Cook until both sides of bread are golden brown and cheese is melted. Slice and serve hot; sprinkle with a little parsley if desired.
Notes
Too-thin slices of peach can stick to the pan and fall apart; slice a little thicker at around 1/4″ thick to make things a bit easier.
Recipe adapted from learninghowtocook.com.
