Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sun-dried Tomatoes

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Italian Grilled Cheese is not your average grilled cheese. Packed with arugula pesto, prosciutto, and sun-dried tomatoes, this grilled cheese is perfect for any occasion.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes | Bites of Bri

By now you’ve probably figured out that we LOVE cheese, especially the grilled variety. Ben professed his love to cheese the other night when he claimed it to be his favorite food again. This is coming from the person that claims to have an ever expanding stomach compartment just.for.cheese. I know…what should I do with him? I guess if I can’t beat ’em I should join ’em ehhhh? Alright. Sign me up!

Imagine my excitement when I realized that April was Grilled Cheese month. It’s true. Grilled cheese month is upon us, so for the next few weeks, I’ll be sharing a new grilled cheese recipe on Fridays. I mean seriously…grilled cheese is the perfect way to welcome the weekend. Make it for lunch, dinner, or breakfast depending on the recipe. Wait, scratch that…no matter the recipe.

Bread, cheese, delightful toppings? The grilled cheese recipes coming at ya are not the standard plain jane grilled cheese, not that there’s anything wrong with some white bread and some American cheese. In the wide world of grilled cheese, there’s so much more friends. So. Much. More.

Start by preheating the oven to 425 degrees. Once the oven has preheated, place the prosciutto on a piece of foil or on a cookie sheet. Bake for 5 minutes at 425 degrees then remove it. It will be crispy.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 19 | Bites of Bri   Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 11 | Bites of Bri

To make the pesto, add 4 cups of arugula to your food processor. Pulse to roughly chop the arugula.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 17 | Bites of Bri   Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 16 | Bites of Bri

Then, add the parmesan cheese, garlic cloves, salt and pepper. Pulse to combine. Stream in the olive oil while the food processor blends. Blend until smooth. This is your arugula pesto.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 15 | Bites of Bri    Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 13 | Bites of Bri

Meanwhile, slice your bread. I like to use a rustic Italian loaf of bread because it’s crispy on the outside and soft on the inside.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 18 | Bites of Bri

Take 2 adjacent slices and open them up. Spread 1-2 tbsp of pesto on each side.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 10 | Bites of Bri

Then, on one side, place a slice of provolone cheese. On the other side, add 1 tbsp of the Italian blend cheese. On top of the Italian cheese, sprinkle a few pieces of sundried tomatoes.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 8 | Bites of Bri   Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 7 | Bites of Bri

Place a torn piece of crispy prosciutto on top. Then, place the sandwich back together.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 6 | Bites of Bri

You can find Italian blend cheeses pre-shredded on the cheese aisle. I used the one below from Trader Joe’s but other common cheese makers have Italian blends as well.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 9 | Bites of Bri

Add a tablespoon of butter to the exterior and place the sandwich in a hot pan.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 5 | Bites of Bri

Toast on each side until golden. Remove and slice in half. Then, serve.

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 4 | Bites of Bri

Lots of gooey cheese, salty prosciutto, spicy arugula, and sweet sun-dried tomatoes make this the winning grilled cheese combo!

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 3 | Bites of Bri

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sundried Tomatoes 2 | Bites of Bri

Italian Grilled Cheese with Arugula Pesto, Prosciutto, and Sun-dried Tomatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sandwiches

Serving Size: 1 sandwich

Italian Grilled Cheese is not your average grilled cheese. Packed with arugula pesto, prosciutto, and sun-dried tomatoes, this grilled cheese is perfect for any occasion.

Ingredients

  • 4 cups arugula
  • 1/4 cup parmesan cheese
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup olive oil
  • 4 slices of prosciutto
  • 1/2 cup sun-dried tomatoes (dehydrated preferably)
  • 4 slices provolone cheese
  • 1/2 cup Italian blend cheese
  • 4 tbsp butter
  • 1 loaf crusty Italian bread

Instructions

  1. Start by preheating the oven to 425 degrees.
  2. Once the oven has preheated, place the prosciutto on a piece of foil or on a cookie sheet. Bake for 5 minutes at 425 degrees then remove it. It will be crispy.
  3. To make the pesto, add 4 cups of arugula to your food processor. Pulse to roughly chop the arugula. Then, add the parmesan cheese, garlic cloves, salt and pepper. Pulse to combine. Stream in the olive oil while the food processor blends. Blend until smooth. This is your arugula pesto.
  4. Meanwhile, slice your bread. I like to use a rustic Italian loaf of bread because it's crispy on the outside and soft on the inside.
  5. Take 2 adjacent slices and open them up. Spread 1-2 tbsp of pesto on each side. Then, on one side, place a slice of provolone cheese. On the other side, add 1 tbsp of the Italian blend cheese. On top of the Italian cheese, sprinkle a few pieces of sun-dried tomatoes. Place a torn piece of crispy prosciutto on top. Then, place the sandwich back together.
  6. Add a tablespoon of butter to the exterior and place the sandwich in a hot pan. Toast on each side until golden. Remove and slice in half. Then, serve.

Notes

You can find Italian blend cheeses pre-shredded on the cheese aisle. I used the one below from Trader Joe’s but other common cheese makers have Italian blends as well.

http://bitesofbri.com/2014/04/italian-grilled-cheese-arugula-pesto-prosciutto-sundried-tomatoes/

 

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