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Prosciutto & Pimento Grilled Cheese
with Cucumber & Cabbage Slaw
25 minWellness at Blue Apron
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2 Servings
- Est. 740 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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3 oz Prosciutto
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4 slices Sourdough Pullman Bread
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½ lb Green Cabbage
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1 Persian Cucumber
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1 clove Garlic
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4 oz White Cheddar Cheese
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2 Tbsps Mayonnaise
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½ oz Sweet Piquante Peppers
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Sugar
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
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 the 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.
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 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 cooked sandwiches on an angle. Serve the finished sandwiches with the slaw on the side. Enjoy!
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 the 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.
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 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 cooked sandwiches on an angle. Serve the finished sandwiches with the slaw on the side. Enjoy!
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