Grilled Cheese with Tomato Prosciutto and Lemon Basil Mayonnaise
This Gluten Free Grilled Cheese sandwich recipe is made with Italian basil pesto mayo, tomatoes, prosciutto and fresh mozzarella cheese. Soup season is in full swing and one of the best ways to enjoy a big bowl of hearty homemade soup is with some crusty bread or sandwich like this Grilled Cheese. This sandwich is the perfect blend of melted mozzarella cheese, a zesty basil pesto mayonnaise, tomato slices and prosciutto all tucked inside two slices of toasted buttery bread. It can be made in a skillet or griddle on the stove top or as a panini using a panini maker. Both versions melt in your mouth and combined with a bowl of soup make a delicious lunch or light dinner.
Lemon Basil Mayonnaise:
⅓ cup mayonnaise
⅓ cup jarred basil pesto
2 tablespoon lemon juice
pinch kosher or sea salt
pinch black pepper, freshly cracked
Sandwich:
8 slices sandwich bread
1 pkg fresh mozzarella cheese
2 Roma tomatoes or tomatoe
1 pkg prosciutto
1 Tbsp. butter
For the Lemon Basil Mayonnaise:
To make it combine ⅓ cup mayonnaise with ⅓ cup of your favourite jarred basil pesto along with 2 Tbsp. fresh lemon juice and a small pinch of kosher salt and pepper in a small bowl.
Stir until completely combined using a small whisk or fork.
Alternately, you can use fresh basil and garlic. For this version: Add ⅓ cup mayonnaise, 1 Tbsp. lemon juice, 1-2 cloves garlic, 8 or so basil leaves and a pinch of kosher salt to a mini food processor. Pulse until completely combined.
Make the Grilled Cheese Sandwich:
Cut a ball of fresh mozzarella or cheese of choice into slices. Cut 2 Roma tomatoes into slices.
Spread a generous amount of the pesto mayonnaise on one (or both) pieces of sandwich bread.
Place 2 slices of Prosciutto on top of the basil mayonnaise. On the other half of the sandwich place 3-4 slices of mozzarella cheese. Place 3-4 slices of tomato on top of the cheese. Place the two slices of bread together to form a sandwich.
Spread a generous amount of butter on one side of each sandwich.
Heat a skillet or griddle to medium. Place each sandwich (butter-side down) onto the warmed skillet. Butter the second half of the sandwich.
Cover the sandwiches and cook for 6-10 minutes on the first side. Flip, cover, and cook for an additional 6-10 minutes on the second side. Repeat with the remainder of the sandwiches.
To Make the Italian:
If making a panini heat a panini press to medium-high heat. Spray the panini press with a non-stick cooking spray or spread softened butter on the outsides of the bread and place the sandwich in the machine.
Cook the panini for 5-8 minutes, or until the bread is golden brown and the cheese melted.
Cook's Notes:
- Feel free to swap out any of the ingredients for your favourite Italian flavours, such as; roasted red peppers, marinated artichokes or olive tapenade.
- Sliced turkey, ham, or deli meat of choice may be used in place of prosciutto. Feel free to leave off the prosciutto if you'd like to keep it vegetarian.
Nutrition:
Calories: 544kcal, Carbohydrates: 29g, Protein: 19g, Fat: 39g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 941mg, Potassium: 187mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1162IU, Vitamin C: 7mg, Calcium: 455mg, Iron: 2mg