I really don’t think there is anything more comforting in the food world than a melty grilled cheese sandwich. It’s my favorite lunch with tomato basil soup! So when I made a big batch of my parmesan rosemary focaccia bread, I knew I wanted to make an amazing sandwich with it. This focaccia grilled cheese sandwich is a grown up, very Italian inspired version of the childhood classic.
Once it was ready, I just cut the sandwich in half and plated it with a small spinach salad. It was pure lunch heaven. The homemade focaccia with that salty prosciutto, smokey mozzarella and flavorful basil pesto was such an incredible combination. I had it hot off the griddle this time, but I made another one for Marc and he had it cold for his lunch the next day at work. He went nuts for it! Hope you all enjoy this grown up, Italian take on the classic comfort food. xo
- 2 slices focaccia bread *see post from 4/14 or use store bought
- 2 tablespoons basil pesto sauce either homemade or store bought
- 1/4 pound prosciutto thinly sliced
- 3 slices fresh smoked mozzarella
- 1 tablespoon butter for greasing the griddle
- Pre-heat an electric griddle to 350 or heat a sturdy skillet over medium high heat. A greased panini press would also work well here. Form the grilled cheese sandwich by smearing a tablespoon of pesto onto each slice of focaccia. Layer the prosciutto on top of the pesto on one slice, then the mozzarella next. Close the sandwich with the other slice, pesto side down.
- Melt the butter either on the griddle or in the skillet and put the sandwich on it to brown on the first side for about 2 minutes. Press it down firmly while it browns to help it all melt together. Then flip it over to do the same on the second side, making sure the mozzarella completely gets melted.
- Plate the sandwich and cut it in half. Serve immediately for an amazing and easy lunch or dinner with salad or soup!