Grilled Prosciutto-Cheddar Sandwiches with Onion Jam Recipe

Grilled Prosciutto-Cheddar Sandwiches with Onion Jam Recipe photo by Taste of Home

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April is National Grilled Cheese Month - honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. —Susan Andrichuk, New York, New York

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Grilled Prosciutto-Cheddar Sandwiches with Onion Jam Recipe

Prep: 1-1/4 hrs. Cook: 5 min.

Yield: 4 Servings

75 5 80

Ingredients

ONION JAM:
2 large sweet onions, sliced
1 cup dry red wine
2 tablespoons honey
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons apricot preserves
SANDWICHES:
8 slices cinnamon-raisin bread
8 thin slices prosciutto or deli ham
4 slices aged cheddar cheese
3 tablespoons butter, softened

Directions

For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer, uncovered, for 30 minutes or until liquid is evaporated.
Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly.
Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 4 sandwiches (1/2 cup onion jam).

Nutritional Facts 1 sandwich equals 544 calories, 23 g fat (13 g saturated fat), 78 mg cholesterol, 1,093 mg sodium, 58 g carbohydrate, 6 g fiber, 22 g protein.

Originally published as Grilled Prosciutto-Cheddar Sandwiches with Onion Jam in Taste of Home April/May 2012, p33