Friday evening, Kylie and I were at Trader Joe’s to pick up a few items and they were sampling a grilled cheese sandwich with their aged goat cheese and prosciutto. I knew I had to make this … because it tasted to so good. I also knew I had to make it my own some how so I could blog it and share it with all of you.
First of all, I didn’t know there was such a cheese as aged goat. Welcome to my world, aged goat cheese! Oh boy, this stuff is fantastic! I use creamy goat cheese all the time, for so many different things. Tonight, I’m going to use it with pesto pasta – yum! Anyway, I knew I had to purchase this goat cheese and I’m so glad I did.
I used Trader Joe’s Rustica bread for my sandwich for a couple reasons. First of all, that is the bread they used when sampling the sandwich. Second of all, I always buy this bread because it is one of my favorites.
I started with two slices of Rustica bread and spread the outside of each half with softened butter and the inside of each half with Dijon mustard.
This may just be my favorite Dijon mustard
On top of one side I placed 1/4 cup of shredded aged goat cheese. I then placed a few slices of a pear on top of the cheese, following that with arugula.
I topped the arugula with prosciutto. I used two slices of prosciutto since that is a serving according to the package nutrition information.
On the second slice of bread, I added a little more of the shredded goat (1/8 cup), so that the cheese would melt to both sides of the bread. I placed the other slice of bread on top of the sandwich and grilled it on my griddle pan.
This was one tasty grilled cheese sandwich! I actually thought it was a bit elegant … something I may serve to friends if they came over for lunch. One of these sandwiches, with a glass of white wine … or heck, I’d say, champagne, would be fabulous.
Prosciutto (2 slices)
2 slices Rustica bread (or bread of your choice)
Pear (3-4 slices, depending on the size of your bread)
Aged Goat Cheese (1/4 cup plus 1/8 cup … more, if you desire)
4 teaspoons Dijon mustard (2 per slice of bread)
1 tablespoon butter, more if you need (for the outside of the bread)
Arugula (a handful)
- Spread two slices of bread with softened butter. Place buttered side down on a bread board.
- Spread the inside of each slice of bread with Dijon mustard.
- Place 1/4 cup shredded aged goat cheese on one slice and 1/8 cup on the other slice.
- Lay pear slices over bottom slice (the one with 1/4 cup of cheese).
- Lay arugula over pear slices.
- Lay “folded” slices of prosciutto over arugula.
- Place top slice of bread on sandwich.
- Grill until golden and toasted.
Until next time, Kris