Prosciutto & Fontina Grilled Cheese with Kale Salad

Ingredients

• Italian Prosciutto

  Tesco

  3 Slice or 51g

• Farmhouse Sourdough Bread

  Pepperidge Farm

  4 slice or 196g

• Kale

  Scotch, raw

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Pears

  Raw

  1 medium or 178g

• Radishes

  Raw

  3 medium or 14g

• Fig Spread

  Dalmatia

  1 Tbsp or 20g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Dijonnaise Creamy Dijon Mustard

  Hellmann's

  6 teaspoon or 30g

• Red wine vinegar

  2 tbsp or 30g

• Fontina cheese

  4 oz or 113g

Directions

1. Wash and dry the fresh produce. Peel 1 clove of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Add the sliced kale; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
2. While the kale marinates, in a bowl, combine the mayonnaise and fig spread. Assemble the sandwiches using the bread, fig mayo, cheese, and prosciutto (removing the plastic lining between the layers before adding).
3. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully rub the outer sides of the toasted bread with the whole garlic clove; discard the clove. Halve the sandwiches on an angle.
4. While the sandwiches cook, halve the radishes lengthwise, then thinly slice crosswise. Quarter, core, and thinly slice the pear. Just before serving, add the sliced radishes and pear to the bowl of marinated kale. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad.

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