A Squared: What's For Dinner Wednesday: Prosciutto & Peperoncini Grilled Cheese

Wednesday, January 15, 2014

What's For Dinner Wednesday: Prosciutto & Peperoncini Grilled Cheese

A grilled cheese sandwich and tomato soup is one of my favorite comfort food combos. My mom made it for us all the time growing up, I made it for myself all through college, and now it's one of my go to's for a low key and filling dinner for my husband and me. Back in the day, it was all about canned tomato soup and wheat bread with American cheese slices, but now that I am a bit more kitchen savvy I like to turn my grilled cheese into something a little more grown up.

Grilled cheese sandwiches allow for a lot of creative ingredient pairing-- you can have so much fun with different breads, unique cheeses, and protein or veggies in between. This sandwich recipe was totally inspired by my husband and some of his favorite ingredients. The man loves prosciutto. He loves it on pizza, in pasta, or really, just eating slices of it out of the fridge. So, when I found a half jar of peperoncini (another one of his favorite out of the fridge snacks) and some provolone slices leftover from Italian beef sandwiches that we had made earlier, my gears started turning.

This is definitely a guy's grilled cheese sandwich: Thick bread with savory prosciutto, spicy and sour peperoncini, and two kinds of cheese... it's a serious sandwich. The flavors work really well together and especially paired with this fire roasted tomato soup (recipe coming tomorrow), it's a cozy and filling meal perfect for a date night in.


  • 4 slices quality sandwich bread *I used a bakery sourdough
  • Olive oil
  • 4 slices provolone cheese
  • 1/4 cup parmesan cheese, grated
  • 3 oz. prosciutto, thinly sliced
  • 3 Tbs. peperoncini, chopped

Heat a large skillet over medium heat.

To assemble sandwiches, brush the outside of each bread slice lightly with olive oil. On one slice of bread (oiled side out), layer 1 slice of provolone cheese, half the grated parmesan, half of the prosciutto slices, and half of the chopped pepperoncini. Top with the second slice of provolone and the second slice of bread with the oiled side facing out. Repeat with second sandwich.

Place both sandwiches carefully in the hot skillet and cover. Cook for about 4 minutes or until cheese begins to melt and the bottom side is golden brown. Gently flip the sandwich over, cover again, and cook for another 2-3 minutes until golden.

Remove from skillet, allow to cool for 1-2 minutes, slice, and serve warm.

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