Grilled Cheese Sandwhich with Spinach and Prosciutto

As the seasons begin to transition, so do our cravings. Popsicles are replaced with warm baked goods, the BBQ is replaced with the slow cooker, and salads are replaced with warm sandwiches.  Sandwiches like this grilled cheese with spinach and prosciutto. 

The inspiration for this grilled cheese sandwich came from my recent trip to the farmers market. It felt like Fall was in the air (at least for the day) and I stumbled upon this gorgeous loaf of freshly baked sourdough bread that was just begging me to take it home. Being that my husband absolutely loves carbs in all forms, I knew he would be excited when I brought it home, let alone my plans for it. 

I picked up a fresh bag of spinach, and added my other two favorite ingredients of cheese and prosciutto and this made for a seriously amazing grilled cheese sandwich! The best grilled cheese sandwich I've ever had kind of amazing.

In my opinion, the key to a good grilled cheese sandwich (besides the gooey cheese) is good quality bread and butter. My favorite recent addition to my grilled cheese sandwich is topping them off with maldon salt. One of my girlfriends told me this secret and my grilled cheese sandwiches will never be the same. It takes them to a whole new level, you have got to try it!

When my husband and I were indulging in these for dinner, we were talking about how amazing these will be dunked in soup this winter. A nice creamy tomato or chicken broth based soup would be amazing in addition to these sandwiches.

The next time you're craving comfort food, are feeding a crowd or need something to dunk into your soup be sure to add this to your list- and don't forget the salt! 

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Grilled Cheese Sandwich with Spinach and Prosciutto

Ingredients:

• 2 slices (1/2 inch thick) rustic white bread
• 3 oz. shredded mozzerella cheese (or other white cheese)
• 6 fresh baby spinach leaves
• 1-2 paper-thin slices of prosciutto
• Butter
• Maldon salt

Directions:

1. Spread butter on the bottom and top half of the bread. Place a handful of the shredded cheese atop one of the slices of bread. Add the slices of prosciutto and spinach. Add the remaining handful of shredded cheese. Top with the second slice of bread, butter side up. 
2. Grease a cast iron skillet liberally with butter over medium heat. Grill the sandwich until the cheese has melted, about 4-5 minutes per side. Top with maldon salt and serve immediately and enjoy.

Pear, Prosciutto and Goat Cheese Two Ways

Pear, prosciutto and goat cheese were three staples when my husband and I went to Italy a couple years ago (and pizza, bread and more cheese). I wanted to recreate this winning combo for some easy entertaining. I am showing you two ways you can make it. The first way can either be served as an appetizer, salad or with the main course. The second way is a finger food appetizer. Both are equally amazing and both can make you feel like you're in Italy. 

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Pear, Prosciutto and Goat Cheese Salad 

Ingredients for Both: Makes approx. 1 plated serving each

• 1 pear, washed
• Handful of arugula 
• 3 slices of prosciutto (thinly sliced)
• Goat Cheese 
• Olive oil
• Course sea Salt (Maldon) and fresh cracked pepper 

Thinly slice the pear horizontally and arrange on the plate. Delicately place the thinly sliced prosciutto on top of the pears. In a bowl, toss a handful of arugula with olive oil and sprinkle on top of the pears. Top with dollops of goat cheese, a drizzle of olive oil and salt and pepper. 

Pear, Prosciutto and Goat Cheese Appetizer

Cut the pear into quarters. Put 1 dollop of goat cheese and some arugula in the middle of the pear and wrap with a piece of thinly sliced prosciutto. Drizzle with olive oil and salt and pepper. 

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