Wednesday, April 13, 2011

Grilled Cheese with Vermont Cheddar & Prosciutto

Did you know that April is National Grilled Cheese Month?  I'm celebrating today.

When I think of grilled cheese my mind automatically wanders back to my childhood.  Grilled cheese was a staple in my diet back then, and still, to this day, the smell of buttered bread toasting in a pan brings back such vivid memories.  Back in those days, my parents literally had to pull us into the house to eat because we were so busy playing outside with the neighborhood kids.  We weren't watching TV, playing video games, or social networking on our computers and cell phones.   We were playing tag in the backyard.  Building forts in the woods.  Riding our bikes up and down the gravel roads.  Playing tennis against the garage door.  Racing our big wheels down the hill in the front yard.  We used our imaginations.  And that's what fueled our lives and our brains.  We sat down as a family for dinner each night.  We had consequences for bad behavior.  We were taught the value of hard work, and that we can't win at everything we do.  My how things have changed in this society.  What happened to those good ole days? 

I digress...back to the sandwich.  This grilled cheese is a riff on the classic, geared more towards my grown-up tastes.  For years I have tried to find a sharp cheddar that I liked, and have finally found one that I literally cannot stop eating.  Enter Cabot Sharp Cheddar from Vermont.  This stuff is dreamy.  It's tangy, creamy, salty, over the top flavor.  Plus, it melts like a charm in a grilled sandwich.  Add prosciutto and you won't be able to stop eating these.  I'm not joking. 

Bread, butter, cheese, prosciutto all toasted on rustic Italian bread.  Pure joy!  The key to this sandwich is to cook it low and slow - I even covered the pan with the top for a couple minutes to aid in the melting process.  If you cook it too high you will end up with burned bread and unmelted cheese.  Who wants that?  Not me!  Just remember - low and slow.

Happy Grilled Cheese Month!

Grilled Cheese with Vermont Cheddar & Prosciutto
Recipe by A Toast to Taste

Ingredients Needed:
2 slices Italian Bread
1 Tbsp butter, softened for spreading
5 very thin slices of Cabot Sharp Cheddar (white) - they come in blocks in my store
1-2 slices prosciutto

Makes 1 sandwich

Spread butter on one side of each slice of bread and place buttered side down on a plate for assembly.  Place 3 slices of cheese on one slice of bread followed by slice(s) of prosciutto and then the remaining slices of cheese.  Cover with remaining slice of bread, butter side up.  Heat skillet over low heat, add sandwich.  Cook on one side for about 4-5 minutes or until golden brown and flip with spatula, being careful that sandwich does not fall apart, and cook another 4-5 minutes on other side until golden brown.  You may add the cover to your pan for a couple minutes to aid in the melting.  Remove sandwich from pan and transfer to plate, cut in half, and enjoy!


  1. These look delicious! I actually had grilled cheese and tomato soup for lunch today at my daughters, neither one of us knew we were rightly celebrating grilled cheese month! I'm not even hungry right now but I want one of these!!! Great photography!

  2. Wow, what a lovely post! And I'm not just saying that because of all the nice things you wrote about Cabot Cheese! This sounds (and looks) phenomenal! We're celebrating Grilled Cheese Month, too, and would love to include a link to your post in our roundup! Yum!

  3. @ Wendy: Absolutely! Would love to be included in your roundup. Thanks for stopping by - and I do adore Cabot cheese. It doesn't last long in this household :)

  4. Aanya - which store do you get the Cabot Sharp Cheddar from? Can't wait to try it!

  5. @Jennifer - I actually get it at Cub in their specialty cheese section. It's the one with the red label. You will love these sandwiches!


Thanks for stopping by! I always love hearing from you!