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Grilled Prosciutto-Cheddar Sandwiches with Onion Jam

 Grilled Prosciutto-Cheddar Sandwiches with Onion Jam
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
4 ServingsPrep: 1-1/4 hrs. Cook: 5 min.


  • 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


  • 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.

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Grilled Prosciutto-Cheddar Sandwiches with Onion Jam (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.