Thursday, May 10, 2012

Grilled Prosciutto and Mozzarella Sandwhich

Last Sunday (4/29) I successfully made a tortilla EspaƱola for dinner. Normally I destroy the tortilla when I flip it, it comes out burnt, or the flavor is just bland. This time I made sure to really salt it, cooked it on low, and didn't bother to flip it. Instead, I put a lid on the pan and cooked it for 20 minutes. Perfecto.

By Monday I was craving more Spanish-style comida (food). More specifically, I was craving a bocadillo de jamon y queso (Serrano ham and cheese sandwich), but was lacking the authentic Serrano ham and Manchego cheese.

I discovered the next best thing: A grilled Mozzarella sandwhich with Red Hen bread, basil, tomato, and prosciutto! It was amazing, and so much better than the American grilled cheeses.

Fun fact: Growing up we knew grilled cheese sandwiches as "Toasted cheese sandwiches". My mom broiled them in the oven, toasting them, rather than grilling or frying.

Anyway, to make this sandwich it is quite simple:

  1. Pre-heat oven to 400 degrees.
  2. Butter two sides of really good bread (I used Red-Hen)
  3. Lay 1-2 pieces of prosciutto on each un-buttered side of the bread.
  4. Lay slices of fresh Mozzarella on top of the prosciutto
  5. Cover the cheese with fresh basil leaves.
  6. Put the two halves of the sandwich together, making sure the butter is facing outward.

  1. Heat olive oil in a small frying pan on medium-low heat. Place sandwich in pan and cook for 3 minutes, until crispy and slightly toasted. Flip and repeat for other side.
  2. Place sandwich onto pan and bake in the oven for 3-5 minutes, until cheese is melted. 
  3. Remove from oven (careful - it's hot!). Open sandwich and place slices of tomatoes between layers of basil leaves.

Apparently my Spanish-styled food cravings did not end last week. This Tuesday I was whipping up some Valencia-styled paella. I wonder what the next dish will be!

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