Who doesn’t love a grilled cheese sandwich? It’s perfect for a snack, or as a meal with a hot bowl of soup. I love it when you cut it in half and when you pull it apart, some of the warm cheese just oozes out. Mmmm…napkin, please.
Last year, a friend got married and had her reception in a rustic barn setting. One of her appetizers was a bite-size grilled cheese sandwich. It was a cute idea for a country barn theme. Very fitting and everyone loved the simplicity of it.
That got me thinking about making one a little more adventurous. What about a grilled cheese sandwich with cheese on the OUTSIDE too! My grilled cheese bites have two cheeses and lightly crisped prosciutto on the inside, and crusty browned cheddar on the outside too.
I cut these into bite-size triangles. But, if you’re not making this as an appetizer, leave the sandwich whole and enjoy the cheesy, crusty mouthful of heaven.
Makes 16 pieces
- 8 slices of bread (I used multi-grained, but any kind will do)
- 8 slices of prosciutto
- sharp cheddar
- mozzarella cheese
Fry the prosciutto in a small amount of oil until lightly crisp. Drain on paper tower.
Grate a cup or more of the cheddar and set aside.
Cut off the crust from all four sides of the bread slices. Place slices of cheddar on four pieces of the bread, add two slices of prosciutto, and top with slices of mozzarella. Cover with a second slice of bread.
Press some of the grated cheese onto the outside of the top slice of bread. Place the sandwich cheese side down into a frying pan that has been lightly sprayed with oil. Grill on medium heat until the cheddar is lightly browned and crisp. Sprinkle some grated cheddar on the top slice of bread, then flip over to grill.
Cut the sandwich into four squares or triangles. Serve and eat immediately while the cheese is warm and oozing.