At any given time we have at least 6 different types of cheeses in our house. To say that we love cheese is an understatement. As much as I love dessert and I do I’m hard pressed to turn down a cheese plate when it’s on the dessert menu. It’s cheese, seriously what’s not to love about it. I love it to snack on, to add oomph to dishes and yes most definitely in GRILLED CHEESE sandwiches like this one.
Grated Wisconsin Provolone
So when I was asked if I would be interested to help JUDGE the 2014 Wisconsin Cheese Grilled Cheese Academy’s Grilled Cheese Recipe Showdown you can bet it took me all of 2 seconds to reply with the most enthusiastic YES I could muster. I’m currently in training. I take my job very seriously people. There is after all a $10,000 GRAND PRIZE up for grabs. That my friends will keep you in a nice supply of cheese. Would couldn’t use an extra $10K eh? So now that you have your motivation grab your favorite Wisconsin cheese and put your recipe thinking caps on.
Provolone, Brie, Edam, Cheddar, Dill Havarti, Fontina, Mozzarella all would be magnificent melting cheese choices …
Pop over to the Grilled Cheese Academy site here for more info and exactly how you can enter your grilled cheese creation. The contest is underway NOW and is just in time for National Grilled Cheese month.
To celebrate we’ve put together a little something cheesy and gooey for you. We’re calling it The Ultimate Italian Grilled Cheese. It’s made using grated Wisconsin provolone cheese, our homemade oven roasted tomatoes, prosciutto, pepperoncini and the kicker, the ciabatta bread is brushed with roasted garlic herb butter. You’re going to need a few extra napkins but that’s okay.
Disclaimer: This post is sponsored by Grilled Cheese Academy. Opinions are my own.
What You Will Need:
- 4 tablespoons unsalted butter - softened
- 2-3 cloves roasted garlic
- 1 tablespoon minced fresh basil
- kosher salt/pepper
- 4 slices Ciabatta bread - sliced 1" thick
- 6 slices prosciutto
- 12 baby spinach leaves
- 6 oven roasted tomatoes
- 2-4 pepperoncini
- 2/3 cup grated Wisconsin provolone cheese
What To Do:
- Into a small bowl mix together: butter, garlic and basil. Season with salt and pepper. Set aside.
- Brush bread slices with herb butter.
- To create two sandwiches, onto 2 slices of bread add the following to each: 3 slices prosciutto, 6 leaves spinach, 3 oven roasted tomatoes, 1-2 pepperoncini, and 1/3 cup cheese. Top with bread slices.
- Heat a large non-stick skillet over medium-high heat. Add sandwiches and cook for approximately 3 minutes or until golden crust forms. Carefully flip sandwiches and continue cooking until golden.
- Allow sandwiches to rest momentarily prior to cutting.