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Grilled Prosciutto-Cheddar Sandwiches with Onion Jam Recipe

Grilled Prosciutto-Cheddar Sandwiches with Onion Jam Recipe

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
TOTAL TIME: Prep: 1-1/4 hrs. Cook: 5 min. YIELD:4 servings


  • 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
  • 8 slices cinnamon-raisin bread
  • 8 thin slices prosciutto or deli ham
  • 4 slices aged cheddar cheese
  • 3 tablespoons butter, softened


  • 1. 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.
  • 2. Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly.
  • 3. Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches.
  • 4. 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: 544 calories, 23g fat (13g saturated fat), 78mg cholesterol, 1093mg sodium, 58g carbohydrate (26g sugars, 6g fiber), 22g protein.

Reviews for Grilled Prosciutto-Cheddar Sandwiches with Onion Jam

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janke006MN User ID: 6181480 133803
Reviewed Apr. 15, 2012

"A great blend of sweet and savory. The onion jam and cinnamon-raisin bread give a nice lift to a traditional grilled sandwich."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.