One More Reason to Train - This Grilled Cheese Recipe

Balsamic Soaked Fig & Prosciutto Grilled Cheese

Balsamic Soaked Fig & Prosciutto Grilled Cheese 

by Jessica Cerra

Yep, you heard it right - Grilled Cheese!  Can it get any tastier than that?  Just when you realized that the week isn't even half over, this mouth watering, easy to make meal will have you looking for that perfect midweek workout to make it all worth it.  Thanks to Jessica Cerra, we have the knowledge that this really exists, and you can make it with little effort - just what this week called for.  

There aren’t many things more satisfying than a toasty, melty grilled cheese.  This recipe adds some nutritional value to this treat by using olive oil in place of butter, a light cheese, and whole-grain, seeded bread.  The combination of salty prosciutto and sweet fiber-rich figs takes this recipe to the next level.

Makes 4 Sandwiches
8 slices whole-grain, seeded bread
8 ounces light Havarti cheese*
4 ounces, thinly sliced prosciutto (8 thin slices)
¾  cup dried figs
2 TBSP balsamic vinegar
2 TBSP fresh thyme leaves 
extra virgin olive oil
*also try gouda, brie, or gruyere 

  1. Slice the figs into a small bowl.  Pour the balsamic vinegar over the top and let soak for 20-30 minutes.
  2. Heat a skillet or cast iron pan over medium-high heat.  Lightly, drizzle olive oil over one side of each slice of bread.
  3. Place one piece of bread, olive oil side down in the pan.  Put two-ounces of the cheese onto the bread, followed by one-quarter of the balsamic soaked figs, ½ TBSP of the thyme leaves, and finally, one-ounce of the prosciutto.  
  4. Place another piece of bread over the top, olive oil side up.  Cover with a lid and cook for about 90 seconds until the bottom piece of bread is golden on the outside.  
  5. Flip the sandwich, cover, and cook for approximately 90 seconds longer until the other piece of bread is toasted, and the cheese has melted.
Repeat these steps for the remaining 3 sandwiches.  

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