Prosciutto & Pimento Grilled Cheese

with Cucumber & Cabbage Slaw

25 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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!