I don’t do grilled cheese often, but when I do, you can bet it’s a pumped up one like this. Rarely do I keep it simple, nor do I go for complicated, but I do strive for balance.
With that, this is currently my favorite grilled cheese situation—apple chutney for a hit of sweet and savory, prosciutto for some added sustenance, Anjou pears for a light sweet balance and gruyere cheese for a touch of nuttiness. Sandwich-ing all that goodness is La Brea Bakery’s Tuscan Loaf—a favorite of mine for its simplicity in flavor and crackly crust (and . . . pssst, its also works great for French toast and bread puddings).
This sweet and savory ensemble is crazy good. It’s hard to decide what makes this sandwich really shine, so don’t leave any part out—no subbing, no swapping. Make it as is, but if you want to double down on one ingredient, go for the pears. It doesn’t seem to throw the married flavors out of whack.
And since April is National Grilled Cheese Month, I’m getting the party started with this creation. Stay tuned for a few more and if live in or near L.A., check out Grilled Cheese Nights at the La Brea Bakery Café on La Brea Ave every Thursday night in April.
**This is a sponsored post in collaboration with La Brea Bakery.
Apple Chutney & Prosciutto Melt with Gruyere Cheese and Pears
Yield: 1 sandwich
- 2 slices La Brea Bakery Tuscan Loaf
- 2 tablespoons mayonnaise
- 2-3 teaspoons apple cranberry chutney
- 1 ounce prosciutto (about 2 slices)
- 1 ounce Gruyere cheese
- 1 ounce Anjou pear (about 1/3 of medium-sized pear, thinly sliced)
Heat cast iron pan over medium heat. Spread a tablespoon of mayonnaise on one side of each piece of bread.
On the other side of one piece, spread apple chutney, then place mayonnaise side down onto heated pan, layer with prosciutto, pear slices and Gruyere cheese. Top with remaining slice of bread, mayonnaise side up.
Cook until bottom is golden brown, about 4 minutes. Flip sandwich and cook second side until golden brown, about another 4 minutes. Serve immediately.