Prosciutto & Pimento Grilled Cheese with Cucumber & Cabbage Slaw

Prosciutto & Pimento Grilled Cheese

with Cucumber & Cabbage Slaw

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving

These irresistible sandwiches feature sliced prosciutto (an Italian dry-cured ham), which finds savory complement from our take on pimento cheese—a delightfully melty mix of cheddar cheese, mayonnaise, and piquant peppers.
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ingredients
Prosciutto & Pimento Grilled Cheese with Cucumber & Cabbage Slaw
Title
  • 3 oz Prosciutto
  • 4 slices Sourdough Pullman Bread
  • ½ lb Green Cabbage
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Mayonnaise
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumbers. Peel 1 clove of garlic. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheese, chopped peppers, mayonnaise, and all but a pinch of the spice blend. Stir to thoroughly combine.

Make the slaw
2 Make the slaw

In a bowl, combine the sugar, vinegar, and remaining spice blend. Whisk until the sugar has dissolved. Transfer to the bowl of prepared cabbage and cucumbers; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Assemble the sandwiches
3 Assemble the sandwiches

Assemble the sandwiches using the bread, pimento cheese, and prosciutto (removing the plastic lining between the slices).

Cook the sandwiches & serve your dish
4 Cook the sandwiches & serve your dish

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 2 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 peeled garlic clove; discard the clove. Halve the cooked sandwiches on an angle. Serve the finished sandwiches with the slaw on the side. Enjoy!

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Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumbers. Peel 1 clove of garlic. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheese, chopped peppers, mayonnaise, and all but a pinch of the spice blend. Stir to thoroughly combine.

2 Make the slaw

In a bowl, combine the sugar, vinegar, and remaining spice blend. Whisk until the sugar has dissolved. Transfer to the bowl of prepared cabbage and cucumbers; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw
Assemble the sandwiches
3 Assemble the sandwiches

Assemble the sandwiches using the bread, pimento cheese, and prosciutto (removing the plastic lining between the slices).

4 Cook the sandwiches & serve your dish

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 2 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 peeled garlic clove; discard the clove. Halve the cooked sandwiches on an angle. Serve the finished sandwiches with the slaw on the side. Enjoy!

Cook the sandwiches & serve your dish