Persimmon Grilled Cheese w/ Goat Cheddar & Prosciutto
Obviously you know how to make a grilled cheese sandwich, right? I like to make several thin layers of fillings and cheese, but do what ever floats your boat. Don't like (or can't find) goat cheddar? No problem--use your favorite cheese and relax. This is comfort food, gourmet style. And really, anything goes.
- 4 slices of your favorite gluten-free bread
- 2 tablespoons of gluten-free grainy mustard
- 1 fuyu persimmon peeled and sliced
- 6 large slices of goat cheddar goat brie, or regular sharp cheddar cheese
- 4 slices of prosciutto
- melted butter or olive oil for brushing
Heat a skillet over a medium flame. Add the prosciutto slices and cook until just crisp on both sides. It will only take a couple of minutes. Wash the pan and return it to the stove. Heat it over medium-low heat.
Spread the mustard on one side of all the bread. To two slices of bread add a layer of cheese, then the persimmons, another layer of cheese, then the prosciutto, and finally a third layer of cheese. Top with the remaining bread.
Brush the tops and bottoms of the sandwiches with melted butter or olive oil and place in the preheated pan. Cook slowly, turning frequently, until the sandwiches are a deep golden brown and the cheese is melted (note: goat cheddar doesn't melt as much as goat brie or regular cheddar).
Slice each sandwich in half and serve immediately.