Prosciutto, nectarine and thyme grilled cheese sandwich

Prosciutto, nectarine and thyme grilled cheese sandwich recipe

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Sarnies don’t have to be strictly savoury affairs. Here we pair thin slices of ripe nectarine with salty prosciutto and thyme grilled Cheddar and Gruyère cheese for a killer combination. You don’t have to use Cheddar and Gruyère, feel free to use any of your favourite cheeses. See method

  • Serves 4
  • 15 mins
  • 458 calories / serving

Ingredients

  • 1 nectarine, halved and stoned
  • flavourless oil, for greasing
  • 25g (3/4oz) salted butter, softened
  • 8 thick slices sourdough bread or white bloomer
  • 4 slices prosciutto
  • 150g (5 1/4oz) mature Cheddar, grated
  • 120g (4 1/4oz) Gruyère cheese, grated
  • 8 thyme sprigs, leaves picked and stalks discarded

Each serving contains

  • Energy

    1915kj
    458kcal
    23%
  • Fat

    26g 38%
  • Saturates

    15g 74%
  • Sugars

    5g 5%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 30.6g Protein 23.3g Fibre 2.6g

Method

  1. Heat a flat griddle pan or heavy frying pan over a medium-low heat.
  2. Cut the nectarine into thin slices, about ½ cm thick. Brush with a little oil and grill the nectarines for 2-3 mins, until charred but not burnt. Set aside.
  3. Butter both sides of the sliced bread. Lay the prosciutto on top of half the slices, followed by the nectarine slices, then divide the grated cheese between them. Top with the thyme leaves and sandwich with the remaining slices. Press down firmly to compact.
  4. Arrange as many sandwiches as will fit onto your pan, and fry for 3-4 mins each side, until crispy and golden and the cheese has melted.
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