This grilled cheese is crunchy, ooey-gooey with a punch of salty-sweet flavor. Fig jam adds a sweetness between the salty prosciutto and two kinds of cheese. 

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The mighty grilled cheese is one of my favs, the ultimate go-to dinner when there is nothing to eat. The classic cheddar with tomato soup will always be my go-to the rest but sometimes I am in the mood for a grown-up grilled cheese. 

One of the many reasons grilled cheese is so great is that the combinations are endless! Ham and cheese, chicken and swiss; if you want a sweeter version, try grilled peanut butter and jelly. One of the flavors I have always wanted to use in a grilled cheese is prosciutto and gruyere. 

Prosciutto is like bacon’s big sister, the one that is a little fancier and likes to get dressed up and go out. It is sliced thin for a delicate salty flavor that has a slight sweetness.

The gruyere adds a nutty flavor and the provolone cuts through the saltiness and makes it extra cheesy.

Grilled cheese is pretty easy to make, but I’ll give you one tip. Don’t turn your pan up too hot! You don’t want it to cook too fast. Your bread will be browned but the cheese won’t be melted all the way through. Grill over medium heat and cover it so the internal temp rises faster. 

Here are some soup recipes for dipping, try my hearty tomato soup recipe or hearty chicken soup.