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Bon Appétit

Smoked Cheddar and Ham Toasties with Fig “Mostarda”

Image may contain Burger Food Sandwich Bread Toast and French Toast
TED CAVANAUGH

Comfort food wins 100% of the time, and this update on the grilled ham and cheese takes things up a notch. Made with an easy-to-make but seriously impressive fig mostarda, and layered with ham and slices of smoked cheddar, it’s the kind of sammie you can make a meal out of.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

¼

cup fig jam

¼

cup GREY POUPON Country Dijon mustard

1½

teaspoons red wine or sherry vinegar

½

teaspoon crushed red pepper flakes

Kosher salt

Freshly ground black pepper

12

slices white pullman or sandwich bread

8

ounces smoked cheddar cheese, pre-sliced or grated on large holes of box grater, divided

¼

pound thinly sliced prosciutto

6

tablespoons unsalted butter, room temperature

Preparation

  1. Step 1

    Place a rimmed baking sheet in oven and preheat to 250°. Mix jam, mustard, vinegar, and red pepper flakes in a small bowl until smooth. Season with salt and pepper.

    Step 2

    Using a butter knife or small offset spatula, spread fig mostarda mixture evenly across 6 slices of bread, working all the way to edges.

    Step 3

    Top those 6 slices with half of cheddar, dividing evenly, then all of the prosciutto.

    Step 4

    Divide remaining cheese evenly across prosciutto, then top with remaining bread slices.

    Step 5

    Spread outsides of sandwiches with butter, working all the way to edges of bread. Heat a large skillet, preferably cast iron, over medium-low.

    Step 6

    Cook 3 sandwiches, pressing down firmly with spatula, until golden brown on first side, about 2 minutes. Turn sandwiches and cook on second side until golden, about 2 minutes longer.

    Step 7

    Transfer to baking sheet in oven to keep warm. Repeat cooking process with remaining sandwiches.

    Step 8

    When ready to serve, cut each sandwich into triangles.

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