This Prosciutto Grilled Cheese is made using a special technique to ensure ooey gooey cheese and perfectly crisp, toasted bread. The taleggio cheese and figs make a wonderful pairing, but I also have suggestions for alternative fillings!
Why You Should Make This Grilled Cheese
This Prosciutto Grilled Cheese with figs is so satisfying and really quick and easy to put together. I use a special technique to grill the bread, which can be applied to any grilled cheese.
I love how the salty prosciutto, funky, creamy taleggio and sweet figs pair together in this sandwich. They create the perfect balance of texture any flavors, but I’ll also provide suggestions for some alternative ingredient options, too!
Ingredient Notes
- Ham– Aim for a good quality prosciutto crudo. Prosciutto cotto (Italian cooked ham) or another version of your favorite ham would be a tasty alternative.
- Cheese- I like using taleggio for the creamy texture and funky flavor. Other good cheese options include fresh mozzarella, fontina and brie cheese.
- Figs- Fresh figs are a great addition to this sandwich, but feel free to omit them or substitute with fig or apricot jam.
- Bread- I usually use sourdough bread from the bakery for this type of recipe, but use whatever bread you prefer.
Recipe Steps
First, slice the bread (1) and figs (2). Then spread softened butter on one side of each slice of bread (3). Heat a pan over medium heat and place bread in pan, butter side down (4).
If you’re using a soft creamy cheese, such as taleggio or brie, wait until the underside of the bread is toasted and golden brown before placing the cheese on top. Top each half with the cheese and remaining ingredients (5).
Lower the heat and allow the cheese to melt. Then combine both sandwich halves together (6).
Recipe Tips and FAQs
- No figs, no problem! Feel free to use fig or apricot jam instead of fresh figs. You can also omit them all together and just make a great prosciutto and cheese sandwich.
- Use the best cheese you can find. If taleggio isn’t available, swap it out for brie, fontina or mozzarella. Just keep in mind, fontina and mozzarella need a bit more cook time to melt. Add these cheeses to the sandwich halves right away, before the bread browns.
- Don’t worry if your butter isn’t softened. To save time, don’t worry about bringing the butter to room temperature on the counter. Simply soften it in the microwave on power 2 or 3 in 5-10 second intervals.
- Have you ever peeled a fig? For less bitterness and texture from the figs, peel off the skin before slicing them.
Try a new type of cheese or add thinly sliced deli meat, fresh fruits or jam. This recipe uses prosciutto, taleggio and figs.
It depends what type of cheese you’re using, but soup is usually a great compliment to grilled cheese. Tomato soup often pairs well, but this prosciutto and fig grilled cheese would go better with butternut squash soup. A salad is also a great side dish choice to balance out the heavy grilled cheese.
You can either spread butter or mayo on the outside of the bread for grilled cheese to create a beautiful golden crust, but I think butter is hands down the better option. Butter gives the bread a nicer flavor than the mayo and allows it to get just as perfectly golden brown.
Related Recipes
- Fig and Goat Cheese Crostini
- Buttermilk Goat Cheese Panna Cotta with Figs
- Pasta with Mushrooms and Prosciutto
- Creamy Butternut Squash Soup
- Kale and Apple Salad with Blue Cheese
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Prosciutto Grilled Cheese with Figs
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Prosciutto Grilled Cheese is made using a special technique to ensure ooey gooey cheese and perfectly crisp, toasted bread. The taleggio cheese and figs make a wonderful pairing, but I also have suggestions for alternative fillings!
Ingredients
- 4 slices sourdough bread, or bread of choice
- 4 tablespoons butter, softened at room temperature
- 4 ounces taleggio cheese or alternative (listed below)
- 2 to 3 ounces prosciutto crudo, thinly sliced
- 3 fresh figs, top trimmed, sliced in half (peel, if desired) OR fig or apricot jam
Instructions
- Prep the ingredients:聽Soften butter on counter or in microwave. Slice the bread and figs. Take out remaining ingredients.
- Toast bread:聽Heat a large pan over medium heat. Spread 1 tablespoon of softened butter on one side of each of the 4 slices of bread. Place bread in pan, buttered side down. Toast for about 3-4 minutes or until golden brown. Reduce heat to low.
- Add fillings:聽Divide cheese between the four slices of bread. Spread evenly. Divide prosciutto between 2 slices of bread. Divide sliced figs between remaining two slices of bread. Cover with a lid and allow cheese to melt for 1-2 minutes or until soft and gooey.
- Enjoy:聽Join top and bottom halves of the grilled cheese sandwiches. Slice in half, if desired. Enjoy!
Notes
- Pair this with my聽butternut squash soup聽or聽kale and apple salad.
- If taleggio isn’t available, swap it out for brie, fontina or mozzarella. Just keep in mind, fontina and mozzarella need a bit more cook time to melt. Add these cheeses to the sandwich halves right away, before the bread browns.
- To save time, don’t worry about bringing the butter to room temperature on the counter. Simply soften it in the microwave on power 2 or 3 in 5-10 second intervals.
- This recipe can easily be scale up or down.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Saute
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 630
- Sugar: 13g
- Sodium: 1060mg
- Fat: 41g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg
Nancy Russo says
Must try this one, looks delicious!
Sabrina Russo says
Thank you 馃檪
Jeff Church says
Another must try recipe! Thank you for including the alternative ingredients. I will make an attempt to make the original recipe. The scavenger hunt for the fillings is part of the fun! I鈥檒l check back in with the results. Thanks again.
Jeff
Sabrina Russo says
Yay! I’m so thrilled to hear that. I hope you enjoy the grilled cheese with whichever ingredients you can find :). Let me know how it turns out, Jeff!
Dinitia Smith says
What’s wonderful about this recipe — and the other ones from this blog — is the way they’re a new take on familiar recipes, and make them even better. There is so much imagination and care here!
Sabrina Russo says
Thank you for the kind comment, Dinitia 馃檪