Prosciutto Fig Jam Fontina Provolone Grilled Cheese La Brea Bakery Preparation. spread fig jam onto bread. layer meat and cheese on the jam side of the bread and close the sandwich. heat butter in a pan on medium heat until it sizzles. place the sandwich in the pan and cook until each side is golden brown and the cheese has melted (around 3 minutes on each side). serve warm. Preparation. set a heavy bottom pan over medium heat and add butter. while butter is melting, build the sandwich. place one slice of bread on a flat surface. add ½ the taggegio, then prosciutto, figs, and top with remaining cheese. drizzle with honey and add top piece of bread. put in the pan and bake until golden brown on bottom and flip.
Prosciutto Fig Jam Fontina Provolone Grilled Cheese Melodrama From indulgently gooey and savory to sweet and spicy variations, here are 10 of our favorite recipes for a grilled cheese sandwich. sautéed spinach and artichokes with swiss cheese slices and our take & bake tuscan loaf. fig and prosciutto with grated taleggio, hot honey and slices of our toasted sunflower honey loaf. Melt butter in a heavy skillet over medium low heat. spread fig jam and goat cheese on one slice of bread. sprinkle the basil and sundried tomatoes on top, then add the prosciutto in "piles." layer the provolone cheese on top of the prosciutto before adding the last slice of bread. put the sandwich in the skillet when it is hot and the butter. Instructions. butter each piece of sourdough bread on one side with about ½ tbsp of butter. on the other side of each piece of bread, spread about 2 tbsp of fig spread. on four of the slices of bread, place two slices of provolone cheese, then two slices of prosciutto, a few blue cheese crumbles, a little arugula, then top with two more slices. 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: join top and bottom halves of the grilled cheese sandwiches. slice in half, if desired. enjoy!.
Prosciutto Fig Jam Fontina Provolone Grilled Cheese Melodrama Instructions. butter each piece of sourdough bread on one side with about ½ tbsp of butter. on the other side of each piece of bread, spread about 2 tbsp of fig spread. on four of the slices of bread, place two slices of provolone cheese, then two slices of prosciutto, a few blue cheese crumbles, a little arugula, then top with two more slices. 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: join top and bottom halves of the grilled cheese sandwiches. slice in half, if desired. enjoy!. Layer with mozzarella cheese and prosciutto. lightly (or not!), butter the outside pieces of the bread. heat a nonstick skillet over medium high heat. place the sandwich in the pan and press gently. grill, turning once or twice until the cheese is melted and the bread is crisp taking care not to burn. remove from pan, cut on the diagonal and. The breakdown: parmesan & sage crusted grilled cheese with prosciutto & fig . an elegant and incredibly flavorful take on a grilled cheese sandwich, this version is sweet, salty, crunchy, gooey and just right for fall. here’s how to make it: what you’ll need: 4 large slices of crusty country bread; 5 slices of prosciutto; ⅓ cup fig preserves.
Prosciutto Fig Jam Fontina Provolone Grilled Cheese Recipe Layer with mozzarella cheese and prosciutto. lightly (or not!), butter the outside pieces of the bread. heat a nonstick skillet over medium high heat. place the sandwich in the pan and press gently. grill, turning once or twice until the cheese is melted and the bread is crisp taking care not to burn. remove from pan, cut on the diagonal and. The breakdown: parmesan & sage crusted grilled cheese with prosciutto & fig . an elegant and incredibly flavorful take on a grilled cheese sandwich, this version is sweet, salty, crunchy, gooey and just right for fall. here’s how to make it: what you’ll need: 4 large slices of crusty country bread; 5 slices of prosciutto; ⅓ cup fig preserves.
Fig Prosciutto And Taleggio Grilled Cheese La Brea Bakery
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