A grilled cheese sandwich with sharp cheddar and Monterey Jack cheeses set off by sliced fresh pears, sweet figs and salty prosciutto.
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I can’t believe that today is the last day of April and tomorrow will be May! I love the month of May. It’s not too hot yet (well, sometimes it is in SW Florida), and watermelons, peaches and Vidalia onions are in season.
Today is also the last day of National Grilled Cheese month. I love me a good grilled cheese. You can find out how to make the perfect grilled cheese here. I even did a grilled cheese round-up last year.
With the grilled cheese blog posts I did last year, I only made one grilled cheese on April 12 (also known as National Grilled Cheese day). So I decided I needed to (no really wanted to) make a grilled cheese for lunch.
But what kind? Then all of a sudden it came to me – pear, fig and prosciutto! It kind of reminded me of the Three Cheese Peach and Fig Grilled Cheese I made a couple of summers ago.
The Stars of This Grilled Cheese … well besides the bread and cheeses.
Pears. Gary and I went to Costco last week and bought a flat of pears. I think our eyes are bigger then our stomachs sometimes because we already had watermelon, pineapple, apples, bananas and tangelos at home. And these pears were getting ready to go bad so I decided to get creative.
I also made individual pear and blueberry clafoutis and a cinnamon pear cake with cinnamon pear icing. I’ll be back to share those recipes with you shortly. But allow me to tempt you…
Don’t they look scrumptious! But back to the components of this ooey-gooey grilled cheese….
Figs. Fig season is entirely too short in my opinion. I glad to see that Trader Joe’s carries frozen green figs. And I was happy that I picked up a bag on my last trip to the grocery store.
Prosciutto. I love the sweet and salty combination of when I’ve wrapped proscritto around pear slices and eaten them for a snack so I decided to add prosciutto to the mix.
Pear, Fig and Prosciutto Grilled Cheese
Makes 1 grilled cheese sandwich
2 slices of gluten free bread (I like Udi’s)
1 slice of Monterey Jack cheese
1 slice of sharp cheddar
1 pear, peeled, cored and thinly sliced
2-3 green figs (thawed if using frozen)
1-2 slices prosciutto
Gourmet Food Banner
Turn Griddler on to panini or heat non-stick pan over medium heat.
Spread ghee on one side of each slice of bread. Place one slice on Griddler. Place the Monterey Jack slice on one slice of bread. Top with prosciutto, then sliced pears, figs, sharp cheddar and finally top the other slice of bread.
Close Griddler and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
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