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 shredded cheddar, mayonnaise, and piquant peppers. A tangy, creamy slaw featuring crunchy cabbage and cucumbers delightfully contrasts the richness of the sandwiches.
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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
  • 1 Persian Cucumber
  • 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 cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumber. 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 vegetables; 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 whole 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 cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumber. 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 vegetables; 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 whole 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: