by Mary Fischer
Mmm. Mmm. Mmm. Is there anything better than a gooey, delicious grilled cheese sandwich that oozes with flavor and the perfect mix of crunch and melt-in-your-mouth goodness?
It's been one of my favorite sandwiches for as long as I can remember, and whenever I eat one, I'm reminded of my childhood. But considering I'm 35 years old, sometimes indulging in regular old white bread and processed American cheese slices just seems, well -- a bit too juvenile for my palate.
And that's why I'm absolutely drooling over this ultimate grilled cheese sandwich recipe I found on Epicurious.
While this particular variation calls for Asiago or mozzarella cheese and prosciutto, I'm sure you can change it up and use different types of meats or cheeses to suit your tastes -- and create all sorts of "grown-up" versions of this beloved classic.
Ultimate Grilled Cheese Sandwich
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7x3 1/2 inches)
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)
Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface.
Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper.
Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat.
Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes.
Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.