Create this amazing grilled ham and cheese any way you want but try this first with homemade fig relish, thinly sliced prosciutto, Toma cheese, fresh herbs on really good bread. Delicious!
Reprinted with permission from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele (Andrews McMeel 2011).
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 Sandwiches
Ingredients:
- 2 artisanal rolls, or 4 slices ciabatta bread
- Sweet butter
- Toma cheese, sliced or grated
- Several thin slices prosciutto
- Basil leaves
- Arugula
- Fig Relish (recipe follows)
- Olive oil or butter
- Grated Parmesan cheese, for garnish
Fig Relish
- Makes about 1 cup
- 1 basket Kadota or Mission figs (about ½ pound), stemmed and peeled
- ½ cup sugar
- ½ cup apple cider vinegar or champagne vinegar
- 1 teaspoon mustard seed
- Pinch salt
- About 1 teaspoon dry mustard (optional)
Preparation:
Slice the rolls lengthwise and spread a little sweet butter on the bottom halves. Layer each with some cheese, a few slices of prosciutto, and a couple basil leaves along with a tussle of arugula. Spread a generous amount of fig relish on the top half of each roll, then place on top of the layered half. Gently press down to adhere.
Heat a cast-iron pan over medium-low heat and lightly brush with olive oil or a little butter. Add one or two sandwiches at a time and cook until lightly browned on one side. Brush the tops with a little more oil and turn over. Place a pot lid or heavy plate on top and gently press down as they cook. Cook until the cheese is melted and the roll is nicely browned and crusty. To serve, slice each sandwich in half on the diagonal and dust with a small amount of Parmesan cheese.
