Prosciutto & Pimento Grilled Cheese with Cucumber & Cabbage Slaw

Prosciutto & Pimento Grilled Cheese

with Cucumber & Cabbage Slaw

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 shredded cheddar, mayonnaise, and piquant peppers. A tangy, creamy slaw featuring crunchy cabbage and cucumbers delightfully contrasts the richness of the sandwiches.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Prosciutto & Pimento Grilled Cheese

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:
Browse Steps
1 of 4