A grilled cheese sandwich is pure comfort food, and this Mediterranean Grilled Cheese adds layers of deliciousness to the classic!
Mediterranean Grilled Cheese
A toasted cheese sandwich is the epitome of comfort food. Buttered toast and gooey cheese. Nothing better in my book. I tend to keep my version simple, with bread, and whatever melty cheese happens to be in the fridge. But to shake things up a bit, I layered some of my favorite ingredients to bring you this Mediterranean Grilled Cheese featuring provolone and prosciutto!
Gourmet Toasted Cheese Sandwich
I brought this beauty into the kitchen after photographing it. Bill asked if it was up for grabs. Sure was. As he got closer. he inquired, “What’s that funny stuff in it?” Yeah, as usual, I got the third degree regarding a new dish. He didn’t even balk at the kalamata olives in this gourmet grilled cheese sandwich.
On the other hand, I’m not certain they weren’t surreptitiously removed when I wasn’t looking! But nonetheless, the ol’ ball and chain gave this Mediterranean grilled cheese rave reviews. And so will you!
You may have noticed I served this sandwich with a Sauvignon Blanc. This Sauvignon Blanc is light-bodied with a medium sweetness with the “fruit flavors of honeydew melon, citrus, and ripe apple, providing a light and crisp finish.” Food pairing recommendations include “tangy tomato sauce, pesto, seafood dishes or salads.” And might I add grilled cheese?
More Grilled Cheese Sandwich Recipes:
Now you must check out more creative grilled cheese recipes from my friends:
- Apple, Prosciutto and Gruyere Grilled Cheese by Hip Foodie Mom
- Honey Glazed Peach and Pork Tenderloin Grilled Cheese by Melanie Makes
- Mushroom Duxelles & Asparagus Grilled Cheese by Foxes Love Lemons
- Roasted Red Pepper, Feta, and Olive Grilled Cheese by Neighborfood
- Chicken Pesto Grilled Cheese
- Turkey and Brie Grilled Cheese
- Caprese Grilled Cheese Sandwich
- More Easy Entree Recipes
For each sandwich:
- Butter, at room temperature for easier spreading
- 2 slices bread of choice (I used multigrain)
- 2 teaspoons pesto
- 1/2 roasted and peeled red or yellow bell pepper (jarred or roasted and peeled at home)
- 3 Kalamata olives, sliced
- 2 slices Prosciutto
- 1 slice provolone cheese
Butter one side of each slice of bread. Spread a teaspoon or so of pesto on the other side.
With butter side down, layer one slice with the bell pepper, olives, prosciutto, and the sliced cheese. Spread pesto on unbuttered side of the remaining slice and place it pesto side down onto sandwich.
Heat grill pan or frying pan and place sandwich butter side down. Cook till bread is brown and toasted, then carefully flip and repeat. Turn the temperature of burner down if the bread is browning too quickly (before the cheese is melted).
Amount Per Serving: Calories: 599Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 92mgSodium: 2281mgCarbohydrates: 44gFiber: 4gSugar: 4gProtein: 32g