Prosciutto & Fontina Grilled Cheese

with Kale Salad

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
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These irresistible sandwiches feature sliced prosciutto (an Italian dry-cured ham), which finds savory-sweet complement from layers of melty fontina and creamy fig mayo. After cooking the sandwiches, we’re rubbing the toasted sourdough with a whole clove of garlic, for an aromatic touch.

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Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

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.

Assemble the sandwiches:
2 Assemble the sandwiches:

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).

Cook the sandwiches:
3 Cook the sandwiches:

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.

Make the salad & serve your dish:
4 Make the salad & serve your dish:

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. Enjoy! 

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Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

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 Assemble the sandwiches:

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).

Assemble the sandwiches:
Cook the sandwiches:
3 Cook the sandwiches:

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 Make the salad & serve your dish:

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. Enjoy! 

Make the salad & serve your dish: