Prosciutto & Fontina Grilled Cheese

with Kale Salad

20 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-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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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

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step-by-step

instructions

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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).

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!