There aren’t many things more satisfying than a toasty, melty grilled cheese. This recipe adds some nutritional value to this treat by using olive oil in place of butter, a light cheese, and whole-grain, seeded bread. The combination of salty prosciutto and sweet fiber-rich figs takes this recipe to the next level.
Makes 4 sandwiches.
8 slices whole-grain, seeded bread
8 ounces light Havarti cheese*
4 ounces thinly sliced prosciutto (8 thin slices)
¾ cup dried figs
2 TBSP balsamic vinegar
2 TBSP fresh thyme leaves
Extra virgin olive oil
*Also try Gouda, brie or Gruyere
- Slice the figs into a small bowl. Pour the balsamic vinegar over the top and let soak for 20-30 minutes.
- Heat a skillet or cast iron pan over medium-high heat. Lightly drizzle olive oil over one side of each slice of bread.
- Place one piece of bread olive oil side down in the pan. Place 2 ounces of the cheese onto the bread, followed by one-quarter of the balsamic soaked figs, ½ TBSP of thyme leaves and 1 ounce of the prosciutto.
- Place another piece of bread over the top, olive oil side up. Cover with a lid and cook for about 90 seconds until the bottom piece of bread is golden on the outside.
- Flip the sandwich, cover, and cook for approximately 90 seconds longer until the other piece of bread is toasted and the cheese has melted.
- Repeat these steps for the remaining three sandwiches.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.