Level up your grilled cheese sandwich with Chef Matt Dean Pettit’s fancy grilled cheese recipe. “The bread is important for grilled cheese.”
INGREDIENTS
- Fresh Focaccia bread
- 3 tbsp Butter
- 1/4 c Dijon mustard
- 8oz Brie cheese
- 8oz Gruyere cheese
- 4-8 slices prosciutto
METHOD
- Arrange the bread in pairs on a cutting board. Brush the outside side of each slice with the butter. Turn the bread over and slather the inside with Dijon mustard.
- Divide the cheeses between 2 bottom slices of bread, top with prosciutto and the remaining top piece bread.
- Heat a large non-stick skillet over a medium flame. Cook the sandwiches in batches until golden brown on both sides, about 2 to 4 minutes per side. Remove the grilled cheeses to a baking sheet and keep warm in the oven until all the sandwiches have been cooked.
- Serve with my creamy tomato soup recipe!