Prosciutto, Fig Jam, Fontina, Provolone Grilled Cheese | La Brea Bakery

Ingredients

• Italian Prosciutto

  Tesco

  1 Slice or 17g

• Provolone cheese

  1 slice (1 oz) or 28g

• Fontina cheese

  1 slice (1 oz) or 28g

• Jam, Fig

  Fig, Ziyad

  1 tsp or 20g

• Butter

  Unsalted

  1 tsp or 5g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

Directions

1. Slice your bread into even slices and spread a layer of fig jam onto one side of each slice. Layer 2-3 slices (depends on how gooey you want it) of each meat and cheese on the jam side of the bread and close it up. Heat butter in a pan on medium heat until it’s sizzling. Put the sandwich in the pan and grill until each side is golden brown. Stay low and slow so the cheese has time to melt before the sandwich gets burned. If you need more melting time, go ahead and pop the pan into a 300 degree oven for a few minutes. Serve with an extra little dollop of fig jam (and wine) and enjoy! Recipe adapted from Melodrama Blog.