It was National Grilled Cheese Day … yesterday. This is what happens when you’re a stay-at-home mom without the capacity to keep the house in order, let alone pay attention to a calendar. I went all out for what should be a national holiday. This is a grilled cheese rendition that I don’t think I’ll want to replace. I’m very excited about it.
I took light rye and placed slices of brie cheese, crispy prosciutto, and pear in it. Fry that up, get the cheese extra gooey and you’re golden. Brie goes particularly well with fruits, however, if it’s not the cheese for you I’d recommend Fontina cheese in it’s place. I love light rye bread. It’s very high in nutrients like iron compared to other breads, making this momma happy to serve it to her babies. If you don’t like rye replace it with a standard sourdough or white of your choice.
2 pieces of light rye bread
4 slices of brie cheese (or enough to cover a piece of bread)
2 slices of firm pear
1 large slice of prosciutto
Heat a medium non-stick frying pan over medium-low heat. Add the slice of prosciutto and cook for about 2-3 min per side, until the prosciutto is browned and crispy. Set prosciutto aside on a piece of paper towel. Carefully wipe out the frying pan with paper towel.
Keep the pan heated to medium-low. Butter the outside pieces of bread and place one piece of bread butter-side down in the pan. Top with Brie slices, pear slices, and crispy prosciutto. Place the remaining piece of bread butter-side out.
Flip after 3-4 min or when the bottom piece of bread is toasted and golden brown. Repeat with second side.