Parmesan & Sage Crusted Grilled Cheese with Prosciutto & Fig

Salty and sweet, gooey and crunchy, this recipe makes 2 sandwiches, but is easily multiplied, as needed.

Scale

4 large slices of crusty country bread

5 slices of prosciutto

⅓ cup fig preserves

Butter, for cooking

3 TBSP creamy brie

4 slices Swiss cheese

6 sage leaves

½ cup grated parmesan

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Place a large skillet over medium heat and crisp up the prosciutto, in batches, until just golden brown; about 1 minute per side. Transfer to a plate for now, and don’t clean out that skillet!
To build the sandwiches, lay the bread slices on a work surface, or two plates, and slather two slices with a generous amount of the fig preserves (use as much as you like; my amount is approximate). Top with dollops of brie, two slices of Swiss, and the prosciutto, each sandwich getting 2.5 slices of the ham.
Put the remaining bread slices on top, creating two sandwiches. Butter both sides of each sandwich, ensuring the entire surface of both sides are nice and coated. Press a few sage leaves into one side of each sandwich. Top the sage with the grated parmesan, covering evenly and pressing it in a little bit. Only one side of each sandwich should have the sage + parmesan crust.
Add a TBSP or 2 of butter to the skillet, set over medium heat, and cook the sandwiches, parm side down, until nice and golden brown and crusty; about 4 minutes or so. When they’re ready, flip them and cook the other sides until browned; about 3 to 4 more minutes.
Enjoy right away.

Find it online: https://mykitchenlittle.com/2020/10/01/grilled-cheese-with-prosciutto-fig/