Cozy season is upon us, and with it, the craving for comfort food (best enjoyed with a side of Netflix and cozy socks). And let’s face it: there’s nothing quite like the combination of flavors found in the perfect grilled cheese sandwich. It’s the ideal blend of golden crunch and creaminess, and really needs no improvement. But why not elevate it with a seasonal twist? Enter my prosciutto, mozzarella, and pear grilled cheese that’s almost sophisticated enough for a dinner party… and every bit as drool-worthy as it sounds.
The Best Pear & Cheese Pairings
What You’ll Need to Make This Recipe
Ingredients:
- Ciabatta bread
- Fig preserves (I used fig butter from Trader Joe’s)
- Fresh mozzarella
- Arugula — its peppery bite balances out the creaminess
- Thinly-sliced prosciutto
- Pear — any firm, sweet variety works well
- Red pepper flakes
- Fresh rosemary
- Balsamic reduction
How to Make This Pear Grilled Cheese
- First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
- Then we add our fig preserves to both sides.
- To one side, add torn mozzarella, arugula, and prosciutto.
- To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
- Pop back under the broiler for a few minutes until the cheese is perfectly melted.
- Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
- Press the two sides together, slice, and devour.
Getting the Perfect Melt
Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.
Butter Versus Oil Versus Mayonnaise
You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.
*
Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…
Description
Filled with crunchy pear, salty prosciutto, and creamy mozzarella, this grilled cheese is the perfect sandwich for a cozy dinner.
- 1 ciabatta roll, or a 5-6-inch piece of ciabatta bread
- Extra-virgin olive oil
- 2 tablespoons fig preserves
- A few pieces of torn mozzarella
- A handful of arugula
- 1/2 pear
- 1/4 teaspoon red pepper flakes
- 1 teaspoon chopped fresh rosemary
- Balsamic glaze/reduction
-
- Preparation: Set your oven to broil and place a rack on the upper third level.
- Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.
- Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.
- To one side, add torn mozzarella, arugula, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
- Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.
- Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.
- Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.
- Prep Time: 10
- Cook Time: 5
- Category: lunch, sandwich
Keywords: pear grilled cheese, sandwich recipes
