Grilled Prosciutto-Cheddar Sandwiches with Onion Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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April is National Grilled Cheese Month - honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. Ingredients:
onion jam: |
2 large sweet onions, sliced |
1 cup dry red wine |
2 tablespoons honey |
1 tablespoon red wine vinegar |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 teaspoons apricot preserves |
sandwiches: |
8 slices cinnamon-raisin bread |
8 thin slices prosciutto or deli ham |
4 slices aged cheddar cheese |
3 tablespoons butter, softened |
Directions:
1. For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer, uncovered, for 30 minutes or until liquid is evaporated.
2. Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly.
3. Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches.
4. In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 4 sandwiches (1/2 cup onion jam).
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