Anticiplate

Once in a while, I just need a grilled cheese and soup night. However, since I have gotten a little more discerning with my ingredients ( i.e. I don’t really eat Kraft American Singles anymore), I was excited to find some new flavors for an old american classic. After looking in my cheese drawer, I realized I had a lot to choose from. So, even though I was tempted with Robusto, Gruyere, Gorgonzola, and Mozzarella, I decided to pick the Asiago (I had that leftover from my Sausage, Sage, and Crispy Garlic Fettuccine).

I decided to pair the cheese with prosciutto instead of ham. I also wanted to use up some herbs that were about to expire, so I used some basil. Sage would also work well on this sandwich.You can use any flavor combinations, this is just my rough idea (or a way to clean out my refrigerator).  I served this with a butternut squash and sage soup and a mixed green salad with a sherry dijon vinaigrette. 

Prep time: 5 minutes

Cook time: 8 minutes

3 tbsp. salted butter

4 slices country white bread

6 thin slices of prosciutto

8 large basil leaves, or 6 large sage leaves

4 oz. asiago cheese (I had shredded, but you could also use sliced)

2 tbsp. olive oil

Preheat oven to 400 degrees. Lightly butter one side of each bread slice. Place two bread slices, butter side down, on a work surface. Top each of the bread slices with 3 slices of prosciutto , then either the basil or sage, then the cheese. Top with the remaining slices, butter side up. In an oven proof skillet, heat 2 tbsp. olive oil over medium-high heat. Add the sandwiches and brown the bottoms for 4 minutes or until golden. Then flip the sandwiches over and put the skillet in the oven for another 4 minutes, or until cheese is melted. Remove from the oven and slice on a diagonal.